How we smoke our butter is a secret but when smoked it has a lovely barbecue / smokey flavour.

Just use in place of normal butter when cooking i.e. in mash potato, on steak, with seafood, onions, mushroom, sweetcorn.

Click here
to visit our online shop
and purchase smoked butter



Grease and line a 17cm square tin with parchment paper allowing a few inches over the edge to lift the toffee out once set.

Pour the sugar and 50mls of water into a heavy bottomed pan and place on a gentle heat and allow the sugar to dissolve. Don’t fiddle with it.

Stir in the golden syrup, treacle, smoked butter, cream of tarter, smoked paprika, salt and vanilla.

Hook a sugar thermometer onto the pan and bring to the boil. Once it is bubbling turn the heat down low so it is simmering and cook, stirring with a wooden spoon every now and then for about 30 mins until the temperature reaches 140 degC.

Take the thermometer out and pour the molton liquid into the tin at once. Leave to set.

Once cooled lift out of the tin, turn upside down on a board and break with a rolling pin into bits.

Store in an airtight container.


400G light brown sugar
100G golden syrup
100G black treacle
100G Abernethy Smoked Butter-chopped
1/8 level teaspoon Cream of Tarter
1 teaspoon smoked paprika
1 teaspoon sea salt
1 teaspoon vanilla extract