2sticks of no-salt added butter1 cup or 8 ounces, room temperature
Maldon or other finishing salt
Pre-heat your smoker to 200 degrees using cherry wood (or other fruit wood).
Place the honey in a glass dish and place on the smoker. Let cook on the smoker for 2 hours, being careful that the temperature does not go above 200 degrees.
Remove and let come back down to room temperature.
Place the smoked honey in a mixer then add the room temperature butter. Mix on low speed until the butter and honey are whipped.
Place in your favorite serving dish and dust with some Maldon salt.
Note: Roll up the unused butter using plastic wrap in a log. Store longer term in the freezer. This will keep for several weeks in the fridge.Serving ideas: For serving with bread rolls at dinner.Add to a cheese and charcuterie board.