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Oaxaca Twist Butter

0 | 0 Reviews
Total Time:Prep: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Nicole Filizetti, Stevens Point, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This Mexican-inspired compound butter elevates fresh-baked bread, croissants or muffins to new heights. The combination of raspberries with dark chocolate, toasted pecans and just a touch of hot chili makes your tastebuds dance every time. —Nicole Filizetti, Stevens Point, Wisconsin


Test Kitchen tips
  • For a breakfast like no other, serve this butter on pancakes or French toast in place of syrup, or on fresh-baked muffins.
  • Spread on graham crackers for a salty-sweet breakfast treat.
  • This butter will keep in the fridge for up to a week -- if it lasts that long.
    • TEST KITCHEN APPROVED

    Oaxaca Twist Butter

    0 | 0 Reviews Add your review
    Yield:16 servings
    Prep:10 min
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    Ingredients

    • 1/3 cup fresh raspberries
    • 1/2 cup unsalted butter, softened
    • 1/4 cup finely grated dark chocolate candy bar
    • 1/8 teaspoon ground ancho chile pepper
    • 1/3 cup ground pecans, toasted
    Text Ingredients
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    Directions

    1. Crush raspberries and drain; combine berries with butter, grated chocolate and ancho chili, mixing well. Place butter in a small serving bowl; sprinkle with nuts. Wrap tightly with plastic wrap; refrigerate 5 hours or overnight.

    Nutrition Facts

    1 tablespoon: 80 calories, 8g fat (4g saturated fat), 16mg cholesterol, 1mg sodium, 2g carbohydrate (2g sugars, 1g fiber), 0 protein.
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