Makes 8 ounces
- Combine the butter, syrup, and nuts in the bowl of a stand mixer fitted with a paddle attachment. Beat together until very smooth, but not soft or oily.
- Place the mixture onto a piece of parchment paper. Use the edge of a sheet pan to tighten the compound butter into an even cylinder. Twist the ends of the parchment to secure. Slice to serve. Alternately, transfer the mixture to a bowl or jar. Cover to store and bring to room temperature to serve.
- Refrigerate for several days or freeze for extended storage.
Note: If you like, you can substitute honey for the maple syrup.