kitchenetteblog | Simple, Delicious Recipes for Everyday Cooks

Easy Homemade Honey Butter Recipe

Condiments Savory

Sweet, salty, and silky. This honey butter whips together soft unsalted butter, rich honey, and a hint of sea salt into something you’ll want to slather on absolutely everything. It smells like cozy Sunday mornings and tastes like dessert pretending to be breakfast.

Whether you’re spooning it onto warm biscuits or sneaking tiny finger swipes straight from the jar (no judgment), this soft, creamy spread adds instant joy to your kitchen.

So here’s what we’re working with: butter that’s soft enough to sigh under a mixer, lush honey with that golden glow, a sprinkle of sea salt (trust me on that part), and just a whisper of vanilla if you’re feeling fancy. The vibe here is edible comfort. It’s perfect for adding a little sunshine to toast, elevating cornbread, or heck, glazing roasted veggies if you’re feeling wild. Just keep it close—it’s the kind of thing that disappears fast.

Why You’ll Love this Honey Butter

Okay, so it’s not going to do your taxes or walk your dog, but this honey butter does a pretty spectacular job of making food taste better.

Ridiculously simple to make: You just beat, drizzle, taste, tweak, and try not to eat it all immediately.
Tastes like butter’s more charming cousin: Soft, sweet, and just salty enough to keep things interesting.
It’s endlessly versatile: Slather it on muffins, swirl it onto pancakes, pair it with savory things—you do you.
Adjustable sweetness: Like it really sweet? Add more honey. Prefer balance? Dial back and let the salt shine.
Looks fancy with zero effort: A swirl of honey on top and a little salt sprinkle? Voila, you’re hosting brunch.

Ingredient Notes

This buttery spread only needs a few things, but the details matter. Here’s how to make every ingredient shine.

Unsalted butter: Go for the real-deal, full-fat stuff. It should be room temp, soft but not melty. Salted butter can work in a pinch—just skip the added salt.
Honey: Use whatever honey you love the taste of. I like a medium amber one for color and flavor. Local or raw honey can add extra dimension, if you’re feeling fancy.
Sea salt: A little sprinkled into the butter, a little flaked on top—magic. It balances the sweetness and makes everything taste more… intentional.
Vanilla extract (optional): Just a teeny splash brings warmth and depth. Totally optional, but if you’ve got it, your tastebuds will thank you.

How To Make This Honey Butter

This takes five minutes, maybe less. It’s just one bowl and one mixer away from becoming your new favorite fridge staple.

Whip the butter: Place your softened butter in a medium bowl. Using an electric mixer, beat it on medium speed until it’s pale, fluffy, and just a little whipped-looking—should take about 2 to 3 minutes. Scrape down the sides and bottom halfway through to make sure everyone’s getting equal attention.
Add honey, salt, and vanilla: Pour in the honey, sprinkle in half the salt (save some for flair at the end), and if you’re using it, add the vanilla. Beat again until it all melds into a golden, fluffy cloud of deliciousness.
Taste and tweak: Dip in a spoon (or cracker). Add more honey or salt if needed. Don’t overthink it—this is all flexible based on how sweet or salty you like things.
Serve (or stash): Spoon it into a bowl with a rustic drizzle of honey and that extra pinch of sea salt over top. Or store it in an airtight container in the fridge until you’re ready to swoon.

Storage Options

Once you’ve made this lovely whipped honey butter, you’ve got options. It keeps well, plays nicely with cold temps, and gives leftovers a major upgrade.

Pop it into an airtight container and stash it in the fridge for up to two weeks. It’ll firm up a bit, so pull it out about 10 to 15 minutes before you want to use it if you prefer it spreadable and soft.

Can you freeze it? Actually, yes. Honey butter holds up surprisingly well in the freezer. Scoop it into a small container, or portion it into an ice cube tray if you’re into that kind of thing. Wrap it well to keep out weird freezer flavors, and you can freeze it for up to 3 months. Thaw overnight in the fridge.

Reheating tip: You don’t really need to “reheat” it, but a few seconds in the microwave on a very low setting can soften it up again. Just don’t zap it too long or it’ll melt into a puddle (perhaps a happy puddle, but a puddle nonetheless).

Variations and Substitutions

This basic honey butter is a dream on its own, but it’s also a tasty blank canvas. Feel free to remix it a little.

Maple syrup instead of honey: Totally works. It gives a deeper, earthier sweetness and pairs beautifully with fall flavors.
Cinnamon swirl: A dash of ground cinnamon adds cozy warmth. Perfect for toast or slathering on bacon basil cornbread muffins.
Add citrus zest: Lemon or orange zest brings zingy brightness and makes it great for spring brunches.
Herb twist: Fresh thyme or rosemary (just a pinch) turns it into a whole new thing—surprisingly great on roasted carrots or warm bread.
Brown butter upgrade: You can brown the butter first, chill it ‘til soft again, then whip it with honey for a nutty, complex version.

What to Serve with Honey Butter

The beauty of honey butter is how wildly versatile it is. Sweet or savory, breakfast-y or dinner-ish—it mingles with it all like a polite guest at a potluck.

Warm, fluffy biscuits fresh from the oven practically beg for a big smear of this stuff. The butter melts just slightly, clinging to the flaky edges while the honey adds a little mmm.
Slather it over roasted sweet potatoes or carrots—the sweet-salty combo is chef’s kiss. Bonus points if you hit it with some flaky salt at the end.
Cornbread and honey butter are besties. I’m especially into pairing it with these quirky little bacon basil cornbread muffins.
Got leftover pancakes? Lucky you. Reheat and spread on a generous layer of honey butter instead of syrup. Or, you know, use both. Dream big.
Try dolloping it onto a light fish dish (hear me out!). It’s surprisingly good with something like this pan seared cod and some roasted veggies.

Frequently Asked Questions

Can I make honey butter ahead of time?

Yes, absolutely. Make it a day (or a week) before and toss it in the fridge. It’ll keep beautifully for up to two weeks. Just remember to take it out a bit early to let it soften—cold honey butter is a little stubborn. Want it even further ahead? Freeze it! It holds surprisingly well in the freezer for up to 3 months.

Does it have to be refrigerated?

Yes, since it’s made with real butter, it needs to be stored in the fridge—especially if you’re not eating it all in one go (which, honestly, I get). Keep it in an airtight container and it’ll stay fresh for a couple of weeks. If you want it soft and spreadable, just let it sit out for 10 to 15 minutes before using.

Can I use salted butter instead of unsalted?

You can! Just skip or reduce the extra sea salt in the recipe so it doesn’t end up, well, assaulting your taste buds. It won’t be as customizable, but it still works—and sometimes it’s all you’ve got lurking in the fridge, right?

How do I keep it from separating or hardening weirdly?

The key is to beat the butter really well so the honey incorporates smoothly. If your butter is too cold or your honey is crystalizing, it might not blend evenly. Use softened butter and room-temp honey, and don’t skimp on the whipping. If it firms up in the fridge, just let it warm up on the counter before spreading.

Whipped Honey Butter

Prep Time 5

Total Time 5

Sweet, salty, and silky—this honey butter whips together soft unsalted butter, golden honey, and a hint of sea salt into a creamy, dreamy spread. Perfect for biscuits, toast, cornbread, veggies, or simply by the spoonful. Cozy, quick, and endlessly versatile!

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servings

Ingredients

Honey Butter

▢ 1/2 cup (113 g) unsalted butter softened to room temperature
▢ 3 tbsp (60 ml) honey plus more for drizzling
▢ 1/4 tsp (1.5 g) fine sea salt plus a pinch of flaky salt for serving, to taste
▢ 1/4 tsp (1.25 ml) vanilla extract optional

Equipment

▢
Electric mixer
▢
Medium mixing bowl
▢
Spatula

Instructions

Whip the butter: Place softened butter in a medium bowl. Using an electric mixer, beat on medium speed until pale, fluffy, and slightly whipped—about 2 to 3 minutes. Scrape sides and bottom halfway through mixing.
Add honey, salt, and vanilla: Pour in honey, sprinkle in half the salt, and add vanilla if using. Beat until the mixture is creamy, smooth, and golden.
Taste and adjust: Taste with a spoon or cracker. Add extra honey or salt, if desired, and mix again.
Serve or store: Spoon into a serving bowl, drizzle with extra honey, and sprinkle with flaky salt. Store in an airtight container in the fridge for up to 2 weeks. Let soften at room temperature before serving, if needed.

Notes

Storage: Honey butter will keep in the fridge (airtight) for up to 2 weeks. For longer storage, freeze for up to 3 months, tightly wrapped. Thaw overnight in the fridge.

Flavor tweaks: Try a little cinnamon, citrus zest, or fresh chopped herbs for extra flair. Maple syrup works instead of honey for a different twist.

Serving ideas: Spread on biscuits, toast, cornbread, roasted sweet potatoes, muffins, pancakes, or even a mild fish with roasted veggies.

Nutrition

Easy Sugared Cranberries Recipe

Candy

Tart fresh cranberries meet sweet, sparkly sugar in these bright little bites. With just water, cranberries, and granulated sugar, sugared cranberries are as easy as they are irresistible.

They’re crisp, tangy, and make that satisfying crunch when you take a bite. A little chewy inside, a little glittery on the outside—like holiday popcorn but bougier. And hey, they’re kinda fancy-looking without trying very hard.

Whether you’re doling them out into snack bowls or nesting them on top of frosted cake like edible ornaments, sugared cranberries just bring the vibe. They’ve got that sweet-sharp thing going on, almost like nature’s Sour Patch candy (well, cuter cousins anyway). And the best part? You only need three ingredients, a saucepan, and a smidge of patience. They’re so simple but feel special—like you actually planned ahead. I kinda love that.

Why You’ll Love this Sugared Cranberries Recipe

There’s no pretending here—this recipe is as simple and sparkly as it looks. No kitchen acrobatics required.

Ridiculously simple to make: You heat, soak, roll, and dry. That’s it. It’s candy-making for the rest of us.
Strikingly pretty: They look like they’ve been dusted with fresh snow. Not to be dramatic, but they kinda glitter.
Sweet-tart flavor: The perfect balance of zingy bite and sugary crust. Like cranberry sauce went to finishing school.
Versatile as heck: Garnish, snack, or charcuterie board sparkle bombs. I’ve even popped them onto cupcakes.
Make-ahead friendly: They actually get even better after a day, once the sugar coating crisps up a bit more.

Ingredient Notes

Only three ingredients, and you probably have two of them already. Here’s the tiny ingredient roll call:

Fresh cranberries: Look for firm, glossy ones. If you find a soft or shriveled guy, toss him—no drama, just quality control.
Granulated sugar: Regular white sugar is your MVP here. You’ll make a syrup and use it for rolling, so don’t swap with coarser blends.
Water: Just plain old water to dissolve the sugar and get everything sticky enough for the sparkle to stick.

How To Make This Sugared Cranberries Recipe

Don’t let the sparkle intimidate you. This is truly a rinse, stir, wait kind of deal. If you can simmer and roll, you’re totally golden.

Rinse the cranberries: Give them a cold-water bath and pluck out any sad or mushy ones. The firmer the better—you want them to hold their shape.
Make the syrup: In a saucepan, combine ½ cup of sugar with the water. Stir over medium-low heat just until the sugar fully dissolves. Don’t let it boil or bubble—calm and steamy is the mood.
Coat the cranberries: Turn off the heat, then stir in the cranberries. Gently toss them around so each one gets a sweet syrup hug.
Dry phase one: Using a slotted spoon, transfer the cranberries to a wire rack over a tray. Let them dry for an hour. This sets the sticky stage.
Roll in sugar: Place the remaining sugar in a shallow bowl, then roll the syrupy cranberries in it a few at a time. They’ll start to look like sugared jewels right away.
Dry phase two: Return them to the rack for one more hour. That sugar crust needs a bit of air to firm up and get crunchy.

Storage Options

Once your sugared cranberries are fully dry and crisped up a bit, you can stash them in an airtight container at room temp—but only for a couple of days. After that, they start to get a little sticky and lose some of their crunch. I like to line the container with parchment or wax paper to avoid any stuck-together berry blobs.

For longer storage, pop them into the fridge (still tightly sealed) and they’ll stay tasty for about a week. They might weep a tiny bit of syrup over time, but just give them a fresh sugar roll if they look tired.

Wondering if you can freeze them? Technically, yes—but I wouldn’t recommend it. The texture takes a hit and the sugar coating can melt when thawed. Better to make a fresh batch; it’s quick enough. Honestly, that’s half the charm.

Variations and Substitutions

Once you’ve made them once, you might start dreaming up ways to tweak them. Join the club.

Flavored syrup: Add a pinch of cinnamon or a strip of orange zest to the syrup while it’s warm. It infuses a cozy background note.
Vanilla sugar finish: Swap half the rolling sugar with vanilla sugar for a soft perfumed kick. Homemade or store-bought both work.
Mixed berries: Try this method with fresh blueberries or grapes (if firm). Just test with a small batch first to check drying times.
Colored sugar: Toss in a few spoonfuls of colored sanding sugar for a festive twist. Red and gold around the holidays? Super cute.
Spicy coating: Add a tiny pinch of cayenne or ground ginger to the rolling sugar for a little unexpected bite.

What to Serve with Sugared Cranberries

These shiny little guys love to sit on top of desserts and cheeseboards like tiny edible ornaments. But they’re not just for show—they bring that sweet tangy zip as well.

A towering Brie wheel with rosemary and crackers becomes instantly festive with a handful of sugared cranberries scattered on top. The creamy, melty cheese against that sugar crunch? Yes please.
Tuck them around a frosted bundt cake, especially something citrusy or spiced. They add that wintery touch without fussing with marzipan or fondant. (Who has time for fondant?)
Pop a few skewered on cocktail sticks alongside a cranberry gin fizz or orange spritz. A simple drink suddenly looks very sophisticated. Like she owns matching wine glasses kind of sophisticated.
They’re charming on a plate next to something savory, too. Pan-seared salmon with a tart glaze? Sugared cranberries are the shiny supporting cast.
Or just play snackmaster and put them in a bowl next to your chocolate chip cheese ball or a nut mix. Unexpected, but addictive.

Frequently Asked Questions

How long do sugared cranberries last?

If stored properly in an airtight container, sugared cranberries will stay fresh for about 3–4 days at room temperature. You can extend that to about a week in the fridge, but they may get a little sticky over time. A fresh sugar toss will perk them up again.

Can I use frozen cranberries?

You can, but they must be thawed and patted very dry first. Frozen cranberries tend to soften a bit, so the texture might not be as snappy as using fresh. If you can get your hands on fresh ones, they’ll give you that perfect crisp bite.

Do they need to dry overnight?

Not necessarily. Two hours—one after soaking, one after rolling in sugar—is usually enough. If your kitchen is humid or the berries still feel sticky, letting them rest longer won’t hurt. Just keep them loosely covered somewhere cool and dry.

Can I flavor the sugar or add spices?

Absolutely. Mix in a bit of ground cinnamon, ginger, or citrus zest with the rolling sugar. You could also use vanilla sugar. Just don’t go overboard—flavoring the sugar works best in small batches so the cranberries still shine.

Sugared Cranberries

Prep Time 10

Cook Time 5

Drying Time 2

Total Time 2 15

Tart fresh cranberries meet sweet, sparkly sugar in these bright little bites. With just water, cranberries, and sugar, sugared cranberries are as easy as they are irresistible. Crunchy, tangy, a little chewy inside, and glittery on the outside—like edible holiday snowballs! Perfect for snacking, topping baked goods, or adding sparkle to cheeseboards.