Chestnut and Honey Butter

Recipe and photo contributed by Amanda Heckert Yield:  30 servings (3¾ cups)
Prep Time:  5 minutes Cook Time:  10 minutes

Chestnut and Honey Butter

This sweet and savory, buttery spread is a subtle and healthy alternative to peanut butter. It tastes great on bread or crackers, and makes a wonderfully festive holiday gift.


3 cups (390 grams) whole roasted, peeled chestnuts

⅔ cup apple cider, or apple juice

⅓ cup honey, or more to taste

1 stick (4 ounces or 113 grams) unsalted butter, cubed

½ teaspoon kosher salt


  1. Place the chestnuts, apple cider, and honey in a small saucepan and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by one third, about 5 minutes.
  2. Transfer to a food processor. Add the butter and salt. Process until smooth and serve warm.

Kitchen Tips

  • The butter may be refrigerated in a covered container for up to 2 weeks.
  • This pairs perfectly with our recipe for Italian Bread with Chestnuts.

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