Pistachio Butter Recipe
This spread is easy, elegant and yummy. I like to scoop portions into small yet sturdy foil pans, cover them with clear plastic wrap and add a cheery ribbon before handing out this present to friends.
- 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
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