Brown butter is pretty straight forward. It is a slightly better, sweeter, nuttier version of itself, created by heating butter until the water and fat melt away freeing up the milk solids to toast and brown producing the most wonderful aroma. Maple sugar, although a bit expensive, looks similar to granulated sugar, but is light brown in color and tastes exactly like maple syrup. It is made by boiling away most of the water from the maple sap once tapped from the maple tree. I like to substitute maple sugar for granulated sugar in most of my baking-related recipes in a ratio of 1:1 whenever I have some on hand, because this stuff goes quick in my house. My friends all joke that I am probably secretly employed by the Canadian Maple Syrup board, because I am always going on about how amazing it is and trying to push it in peoples faces. I mean, I'm Canadian, and we take our maple syrup very seriously.
further reading: The Great Canadian Maple Syrup Heist .
BROWN BUTTER CHOCOLATE MAPLE PECAN COOKIESmakes 18 cookies