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Brown Butter Pumpkin Spice Sauce
200 g white sugar
200 g water
30 g unsalted butter
65 g pumpkin puree
1.5 g pumpkin-pie spice
1.5 g soy lecithin
1 g sea salt
2 g vanilla pasta

How to make it:

1. Brown the butter: Add 30 g butter to a medium saucepan over medium heat, swirling occasionally. Once it foams, watch for the milk solids to turn a deep golden brown and smell nutty (about 5 minutes).

2. Build the syrup base: Lower heat to medium-low. Add the sugar, water, pumpkin puree, pumpkin spice, sea salt, and vanilla directly to the browned butter.

3. Simmer for flavor: Bring to a gentle simmer, not a rolling boil, and cook for 5-10 minutes (the longer you go the thicker it will be). Stir a few times to prevent the pumpkin from sticking to the bottom.

4. Emulsify: Remove from heat and let the mixture cool for 20 minutes. Add soy lecithin and blend with a stick blender for 30 seconds until the syrup looks glossy and uniform with no visible oil droplets.

5. Bottle & Chill: Store for up to 2–3 weeks in the fridge. Shake if it’s been sitting for more than a few days.