Nutrition Facts

Serving Size 27 g

(Approx. 20 Servings)

Amount Per Serving

Calories	170	Calories From Fat	160

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 12 g	60%

Trans Fat 0.5 g

Cholesterol 50 mg	17%

Sodium 150 mg	6%

Total Carbohydrate 3 g	1%

Dietary Fiber 0 g	0%

Sugars 3 g

Protein	0 g

Vitamin A 10%	•	Iron 2%

Vitamin C 0%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Post Oak Smoked Cane Syrup Butter

Prep Time

1 hour

Cook Time

50 minutes

Total Time

1 h 50 m

Serves

20 People

Ingredients

Recipe makes 20 Servings

1/3 cup(s) Steen's 100% Pure Cane Syrup

2 cup(s) H-E-B Post Oak Smoking Chips

1 Lb H-E-B Select Ingredients Sweet Cream Salted Butter, cut into 1 inch cubes and placed in freezer for 1 hour

5 cup(s) ice cubes or crushed ice

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Instructions

Place cane syrup in a medium bowl or the bowl of a stand mixer fitted with a paddle attachment. A hand blender with standard beaters can also be used.

Add smoking chips to one side of your outdoor grill. Light chips and let burn for 1 to 2 minutes then spritz with water until they begin to smoke heavily.

Place frozen butter cubes in a heatproof dish and the ice in a larger heatproof pan. Set pan with butter on top of ice cubes to keep butter from melting while it is smoking.

Place pans on opposite side of grill from smoking chips and close lid. Smoke for 45 minutes, checking every 15 minutes. When butter begins to melt by more than half, remove from grill.

Transfer butter to bowl with cane syrup. Using low speed, mix until syrup is incorporated and butter is fluffy. Use immediately or place in an airtight container in the refrigerator for up to 2 weeks.