In a small, deep saucepan melt the butter over medium-low to medium heat until the butter starts popping and producing foam. Turn heat down to low and let the butter caramelized to a deep golden brown.
Take the pan off the heat and skim any extra foam off. Transfer the browned butter into a heatproof bowl or container and store in the refrigerator.
(Optional) If you would like to keep your butter at room temperature, strain it through a mesh sieve lined with cheesecloth. This will give you clarified brown butter.