Place ghee in a small bowl and leave on the counter until it reaches room temperature.
Heat a dry pan over medium heat. When the pan is HOT, add the hazelnuts and cook, shaking the pan often to prevent burning, until lightly browned about 5 minutes. Transfer the hazelnuts to a cutting board, allow to cool, then chop.
Gently fold the chopped hazelnuts, garlic, thyme, and salt into the softened butter. Place a large piece of plastic wrap on a flat surface and place the butter mixture in the center. Form into a rough log, about 1 1/2 inches in diameter. Wrap the plastic wrap tightly around the butter and refrigerate until firm, about 2 hours. You can do this ahead of time, if prepping for an event or dinner party -- compound butter using fresh ingredients will keep in the fridge for 2 to 3 days.
Combinations: 1/4 cup sun-dried tomatoes; 1/4 cup toasted pine nuts with parsley and 1 tablespoon lemon juice.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1116 (98%)|
|Amt Per Serving||% DV|
|Total Fat 124g||165 %|
|Saturated Fat 65.8g||329 %|
|Monounsaturated Fat 43.3g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 268.2mg||83 %|
|Sodium 719.6mg||25 %|
|Potassium 309.5mg||8 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 4.4g|
|Protein 7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1139
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