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Melt the butter over medium to low heat.
Skim off the foam on top if desired.
Let the butter continue cooking until the sound changes from a simmering bubbling to a fizzy sizzling, indicating the liquid has evaporated and you're left with just the butter fat.
Pour a bunch of water into the pot, then refrigerate the entire pot so the butter fat floats to the top and solidifies, leaving the milk solids sunk to the bottom in the water.
For the brown butter, let the milk solids toast and turn golden brown to bring a nutty flavor.
Remove from heat and pour the brown butter, including the solids, into a bowl set over an ice bath.
Whisk the brown butter as it cools, adding a pinch of salt and a tablespoon of honey.
Continue whisking until the butter has cooled and thickened to a spreadable consistency.