Amaretto Butter& Amaretto Syrup

Two amaretto-spiked breakfast toppings that turn ordinary pancakes, waffles, or French toast into something special. The butter is just softened butter beaten with amaretto liqueur until smooth and spreadable. The syrup heats maple syrup with amaretto until it bubbles, then cools into a pourable, almond-scented drizzle.

The amaretto butter melts on contact with hot food, creating little pools of warm, nutty richness. Softening the butter fully before mixing is key so the amaretto incorporates evenly instead of separating out.

For the syrup, bring it just to a boil and then take it off the heat. Boiling it too long drives off the alcohol and the delicate almond flavor along with it. Let it cool to warm before serving so it pours easily without being scalding hot.

Kitchen Tips

• Make the amaretto butter ahead and roll it in plastic wrap into a log. Chill and slice rounds off as needed
• The syrup thickens slightly as it cools. If it gets too thick, warm it gently
• Both toppings pair well with almond-flavored pancakes or French toast for a double dose of that nutty flavor
• These also work as toppings for oatmeal or warm baked fruit

Variations

• Add a pinch of cinnamon to the butter for a spiced version
• Swap amaretto for Frangelico (hazelnut liqueur) for a different nut flavor
• Stir toasted sliced almonds into the warm syrup for added crunch