Toasting The Season: 5 Perfect Fall Recipes

This Macadamia-Cardamom Butter will melt almost as fast as your heart when you bite into a slab of this dreamy morning meal. WHAT YOU'LL NEED Macadamia-Cardamom Butter 2 cups macadamia nuts 4 ounces white chocolate, finely chopped 1½ teaspoons ground cardamom ½ teaspoon kosher salt Toast Four ¾ inch thick slices bread Unsalted butter, softened, for the bread Kosher salt, for the bread INSTRUCTIONS 1. Make the macadamia-cardamom butter: Preheat the oven to 375°F. 2. Place the macadamia nuts on a rimmed baking sheet and toast until golden brown, 7–8 minutes, shaking the pan once halfway through toasting. Transfer the nuts to a heat-safe plate to cool. 3. Put the white chocolate in a microwave-safe bowl and microwave on defrost-level heat in 30-second increments, stirring between each, until melted and smooth, 2–3 minutes. 4. In a food processor, combine the toasted macadamia nuts, cardamom, and salt and process until the nuts break down and become a creamy butter, about 1 minute. Add the melted chocolate and process until smooth, about 20 seconds. (The macadamia-cardamom butter will be loose at this point—it firms up after refrigerating.) 5. Make the toast: Toast the bread, let cool for a minute. To serve, spread each toast with the macadamia-cardamom butter.