Combining two freeze-dried ingredients lets you have a delicious spread in minutes. It can be mixed up and stored in a glass mason jar for long-term storage, then packed into a snack size zip-top bag for trail use. Honey crystals are worth picking up, they melt quickly into recipes and are handy for tea and such. Now, do know that honey crystals are not normally just honey, they do have to use sugar syrup in it so it freeze-drys properly. It’s worth the space in your hiker pantry as it lasts a very long time.
For long-term storage.
Honey Butter prepped to serve (at home, but hey it is prettier in the jar versus a bag).
Add the ingredients to a 12 ounce mason jar. Seal tightly and shake to combine. Store until needed.
Add 2 Tablespoons cool water slowly, stirring gently (the butter powder will poof if you stir too fast). Keep stirring until the powders become smooth. It will become about half the amount when prepared, than when powder. We transferred ours to a 4-ounce mason jar, which the butter spread fills perfectly. If making it on trail, pack the powders into a snack size zip-top bag, open the top a bit, and pour in the water. Stir as directed.
Chill till hard, this can take a few hours if at home.
If power is out, chill outside tightly sealed if it is cold. Otherwise, it will be soft serve if prepped in a warm area.
If prepping on the trail, seal the bag tightly. Place it in a larger zip-top bag and seal. Place the butter in a cold stream, lake or in a snow bank to firm up. Can be used soft on oatmeal, on bagels and such, or to cook with in a pan.
Makes a 4-ounce jar.
If you feel the butter is too soft (and this can depend on the brand of butter powder you use), just stir in a bit more butter powder, till it’s thicker. I do recommend trying this at home first so you get a feel for it (so you don’t end up with a soft butter).