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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
Washington Buckwheat
New York Aster
Florida Orange Blossom
Maine Wild Raspberry
Colorado Star Thistle
North Carolina Sourwood
New York Basswood
California Wild Black Sage
Colorado Sweet Yellow Clover
Georgia Holly Blossom
Georgia Tupelo
Oregon Maple Blossom
Oregon Meadowfoam
Miso Glazed Salmon Fillets with Buckwheat Honey
Maple Honey Grapefruit Salad
Miso Glazed Salmon Fillets with Buckwheat Honey
Ameriterranian Salad
Miso Glazed Salmon Fillets with Buckwheat Honey
Spinach Salad with Honey Balsamic Vinaigrette
Miso Glazed Salmon Fillets with Buckwheat Honey
Raw Chioggia Salad with Raw Honey Vinaigrette
Miso Glazed Salmon Fillets with Buckwheat Honey
Orange Blossom Honey Apple Cabbage Slaw
Miso Glazed Salmon Fillets with Buckwheat Honey
Plum Salads with Burrata Cheese, Pumpkin Seeds and Star Thistle Honey
Miso Glazed Salmon Fillets with Buckwheat Honey
Orange and Honey Cranberry Sauce
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Basswood Honey Stuffing
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Blueberry Honey Glazed Carrots
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Buckwheat Honey Glazed Butternut Squash
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Honey Candied Bacon
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Wild Raspberry Honey Butter
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Honey Pecan Rolls
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Orange Blossom Honey Challah
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Miso Glazed Salmon Fillets with Buckwheat Honey
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Spicy Orange Blossom Honey BBQ Chicken
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Pan Seared Prawns with Star Thistle Honey Brunoise
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Roasted Chicken with Cranberry Honey Glaze
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Buckwheat Honey Ribs
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Vietnamese Chicken Wraps with Honey Chili Sauce
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Roast Pork Tenderloin with Sage Honey Glaze
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Buckwheat Honey BBQ Braised Short Ribs
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Orange Blossom Honey Brined Turkey
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Honey Brined Fresh Ham
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Guiness Ice Cream & Honey Walnut Sundaes
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Star Thistle Honey Cake
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Charoset
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Buckwheat Honey & Ginger Cookies
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Guiness & Honey Chocolate Cake
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Meadowfoam Honey Pumpkin Pie
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Honey Pecan Pie
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Bee Raw Honey Mustards
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Green Smoothie and Juice
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Raspberry Honey Mojito
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Zeke Raw Fitness Hydrating Drink
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Honey Watermelon White Sangria
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A Honey of a Margarita
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Mary Ann & Ginger
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Honey Kir Royale
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Cosmo
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The Bee Raw Tea Toddy
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Bee's Knees
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Chamomile Iced Tea with Fresh Raspberries & Rasbperry Honey
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Assam Iced Tea with Lemon & Star Thistle Honey
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Mount Olympus Herbal Iced Tea with Ginger & Sage Honey
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Orange Blossom Honey Lemonade
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White Peony Ice Tea with Peaches & Orange Blossom Honey
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Irish Coffee with Honey Whipped Cream
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Clover Honey Caramel Corn
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Ants & Ladybugs on a Honeyed Log
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Wings Three Ways
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Candy Apples with Salted Honey Caramel & Nuts
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Honey Syrup
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Orange Blossom Honey Roasted Lamb
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Fruit and Nut Bread, Fromage Blanc and Sliced Green Apples
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Broiled Grapefruit and Cornbread
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Camembert, Pecans and Concord Grapes
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Cornbread and Walnuts
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Stilton Cheese, Figs, and Chestnuts
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Peach Crumble

Candy Apples with Salted Honey Caramel & Nuts

Recipes >

 

The most important part of this recipe is having a proper candy thermometer. If you don't already have one, head to Sur La Table for a quality option. As with any candy-making project, a little patience is required, but the sweet rewards and smiles are well worth the wait.

Ingredients


  • 6 Skewers- use wood kabob skewers cut in half or for a fun, rustic touch, use twigs, cleaned and sharpened with a paring knife.
  • 6 Medium-sized apples
  • 1/2 Cup Pecans or Walnuts, coarsely chopped (optional)
  • 1 Cup Maple Honey
  • 3/4 Cup Heavy Cream
  • 2 T. Unsalted butter
  • 1 Pinch Kosher salt
  • Fleur de Sel or Smoked Sea Salt (optional)

Safety Note: Hot caramel burns skin easily. Pay close attention when pouring from pan and although it's tempting, do not dip your finger in it!

Instructions


  1. Wash apples, remove stems and skewer.
  2. Attach a candy thermometer to the side of a heavy-bottomed sauce pan. Be sure the thermometer isn't touching the bottom or the side of the pan. Add honey, cream, butter, and Kosher salt.
  3. Heat pan on medium-high and whisk gently until mixture melds and begins to boil.
  4. While the caramel is heating prepare an ice bath in a large mixing bowl, have a small mixing bowl at the ready for dipping and prepare a flat surface with parchment paper to set the dipped apples to cool.
  5. Continue to boil as candy steadily increases in temperature and darkens in color. Whisk occasionally.
  6. Watch carefully as the caramel approaches 260ºF (hard ball), then pour the caramel into small bowl and place the bowl in the ice bath. *Note:* If the water gets into the caramel, the caramel will be ruined.
  7. Stir the caramel gently to cool and thicken. When the caramel coats the back of the spoon, it is the right temperature to begin dipping the apples. Remove from ice bath.
  8. Dip apples in the caramel, coating about two thirds of the apple.
  9. Roll the caramel apples in nuts and/or sprinkle with Fleur de Sel or Smoked Sea Salt and set on parchment paper to set before enjoying.

 


 

Candy Apples with Salted Honey Caramel & Nuts