Step 1

For the apple butter: Add apples, water, sugar, cinnamon, allspice, cardamom, and salt to a heavy-bottomed pot over medium-high heat. Bring to a simmer. Turn heat to medium-low and continue to cook, stirring occasionally, until the apples become very tender, about 1 hour.

Step 2

With an immersion blender, blend the apples until very smooth (or transfer apples and liquid to a blender/ food processor, blend, then return back to pot). Continue to cook over medium-low heat, stirring occasionally, until apple purée turns amber-brown in color, about 1 hour.

Step 3

Remove from heat and stir in lemon juice. Let apple butter cool, then store in an airtight container in the refrigerator.

Step 4

For the burnt butter: Add butter to a pan and melt over medium heat. Once melted, continue to cook, whisking frequently until butter foams at the sides and solid brown bits begin to form at the bottom of the pan, roughly 5-8 minutes.

Step 5

Fill a large bowl with ice, then place another large heatproof bowl into the ice. Transfer the browned butter into the heatproof bowl, and whisk until the butter is a whipped consistency and pale in color. Add apple butter and whisk until combined.

Step 6

Serve butter topped with flaky sea salt.