Adapted Tea Time Sept/Oct 2010
1 recipe for Pecan Brown Butter - see below
24 slices of pumpernickel bread cut into acorn shapes ( about 2 1/2 inch x 3 1/2 inch cutter works best - mine was a little too small)
24 slices of Virginia Ham cut into acorn pieces
12 slices deli-sliced fontina cheese, cut into acorn shapes
Spread Pecan Brown Butter onto once slice of bread and layer 2 slices of ham and 1 slice of cheese.
Top with bread.
Spread 1 tsp Pecan Brown Butter onto top third of sandwich to resemble an acorn cap
Pecan Brown Butter
1/2 cup butter, soft
1/2 cup chopped pecans
2 T honey
In small saucepan, melt butter over medium heat and continue to cook until butter begins to brown and has a nutty aroma. (6-8 minutes)
Remove from heat and strain - discard any solids.
Let sit at room temperature until set, approximately 1 hour.
Add pecans and honey, stirring to combine.
Use immediately or store covered in refrigerator for up to 5 days.