- 1 cup butter, softened
- 1/4 cup honey
- 1 tablespoon peach or apricot gelatin powder
- 1/4 cup chopped pistachios
- In a small bowl, beat the butter, honey and gelatin powder until smooth. Stir in pistachios. Transfer to small airtight containers. Cover and refrigerate for up to 1 month. Yield: 1-1/2 cups.
Originally published as Pistachio Butter in Country Woman Christmas Annual 2006, p55
Reviews for Pistachio Butter
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review