Rosemary Pine Nuts
It’s the season for healthy eating and good intentions, but sometimes you need extra crunch and flavor! These salty-sweet-savory nuts are the perfect topping for salads or a healthy, candy-like treat. We caramelized our El Castillo del Sol Orchard honey, with it’s buttery overtones and richness, with similarly buttery pine nuts. Rosemary adds a blast of flavor and contrasts with the richness, but stands up to the slightly bitter pine nuts and dense honey caramel. Pick a delicious sea salt for crunch (we used Celtic Sea Salt) and your mineral-rich snacks I healthy, hearty, and satisfying.
¾ cup pine nuts
2 tsp. finely chopped rosemary
3 Tbps. El Castillo del Sol Orchard Honey
¼ tsp salt
Place pine nuts in a small sauce pan on the stove. Lightly toast the pine nuts on medium high until light brown, stirring constantly. Add rosemary and stir for 30 seconds more, until fragrant. Add honey and ¼ tsp salt, and turn heat to medium. Stirring constantly, cook until honey is bubbling and starting to dark. Remove from heat and spread out on a board (parchment paper recommended, but not plastic wrap). Sprinkle with crunchy salt to taste. Cool completely before enjoying.