Infusions
Put the butter in a saucepan over medium heat and cook, stirring frequently, until it turns brown and smells nutty. Pour the butter into a heatproof container, add the brandy, and whisk until well blended. Cover the container and freeze for up to 12 hours, or overnight. Remove the container from the freezer, poke a hole in the hardened butter, and drain the liquid out; reserve the butter for other uses (try it on popcorn!). Strain the infusion through a fine-mesh sieve lined with several layers of cheesecloth. Funnel back into the brandy bottles and refrigerate until ready to use, up to 3 months.