Brown Buttered Rum

1. 1

   In a medium stainless steel saucepan, cook the butter over moderate heat until it turns medium brown and smells nutty, about 5 minutes.

2. 2

   Remove from the heat.

3. 3

   Very gradually pour in the rum; it will froth up.

4. 4

   Let cool to room temperature, then transfer to a bowl, cover with plastic wrap and refrigerate for two days.

5. 5

   Skim off the solidified butter on the top.

6. 6

   Strain the rum through a coffee filter.

* Per serving · 4 servings · Values may vary.

No additional tips available.