Brown Butter in 14 Minutes

Instructions:

1. Place 1 cup (227g) unsalted butter in a light-colored saucepan over medium heat.
2. Allow the butter to melt completely, stirring occasionally to ensure the edges do not overheat.
3. As the butter reaches its boiling point and begins to foam heavily, whisk or stir constantly to prevent the milk solids from clumping or burning in one spot.
4. Continue cooking as the bubbling subsides and the liquid turns golden yellow, then deep golden brown brown. Stop when the aroma smells like toasted hazelnuts.
5. Immediately pour the brown butter, including all toasted brown bits, into a heatproof jar or bowl to stop the cooking process and prevent the butter from burning.