Place the butter in a large saucepan over medium heat.

As the butter melts, it will begin to bubble and foam. If you're making a full pound of butter, use a larger pan than you think you'll need because the butter can foam up quite a bit.

Keep the butter cooking over medium heat, stirring occasionally.

The butter will go through several stages, melting,foaming, bubbling vigorously,beginning to clear as moisture evaporates

At this point, stay close to the stove. The transformation happens quickly.

As the bubbling starts to slow, you'll notice small brown specks forming on the bottom of the pan.

These browned milk solids are where much of the flavor comes from.

The butter will change from yellow to a beautiful golden amber color, and you'll begin to smell a rich, nutty aroma.

Once the butter reaches a golden brown color, immediately remove it from the heat.

Do not leave it in the hot pan longer than necessary. The residual heat will continue cooking the butter and can quickly turn it from perfectly browned to burnt.

Transfer it to a heat-safe bowl to stop the cooking process.