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Does anyone know how to make honey butter?

By honey butter I am talking about the finely crystallized honey that has a butter texture, not the Honey + Butter kind you find in kitchen recipes. I am looking for the temperatures in which you should add the seed to the honey.

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http://www.foodnetwork.com/recipes/alton-brown/honey-butter-recipe/index.html

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To get honey to crystallize you first need honey that was not heat treated. Heat treated honey stays liquid. How to speed up crystallisation I don't know - it does that on it's own after a few month.

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