Nigella shares her recipe for a rich caramel brandy butter, perfect for enjoying with mince pies.
- Nigella's salted caramel sauce
- 150g soft unsalted butter
- 25ml brandy
Beat 150g soft unsalted butter with an equal weight of cold salted caramel sauce and brandy to taste (I use about a shot, which is about 25ml) starting with a 15ml tablespoon. Chill in the fridge and serve with mince pies or Christmas pudding or both.