Use any of our squeeze containers to easily add raw honey to your favorite food or drink.
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Any food or drink that requires a little extra sweetner.
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Use our larger containers for cooking.
Honey retains moisture to a greater extent than does sugar. Substituting honey for sugar gives a longer shelf life to cakes and cookies. Goods baked with honey remain moist longer than those baked with sugar.
One cup of honey contains 1/4 cup of liquid. Deduct 1/4 cup of liquid from the recipe when using 1 cup of honey. One cup of honey is equal to 1 cup of sugar.
Honey carmelizes at a low temperature and causes baked products to brown quickly. Use low to moderate oven temperature for baking. Usually bake at 25 degrees less than suggested in the recipe to avoid over browning.
A few great recipes to get you started.
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Caramel Honey Apples
Makes 6 servings.
1 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup raw honey
1/4 cup heavy cream
1/4 tsp. ground cinnamon
1/3 cup chopped nuts
6 small (4 to 6 oz. each) apples with sticks
Combine all ingredients except apples and nuts in 2-quart saucepan. Cook over medium-high heat to 265 degrees F; stir constantly. Remove from heat. Cool 5 minutes. Holding apple by stick, roll in hot raw honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining apples. Makes 5 to 6 apples.
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Crunchy Honey-Yogurt Breakfast Parfait
Makes 2 servings.
1 large banana, sliced, divided
1/3 cup raw honey, divided
1/2 cup plain yogurt, divided
1/2 cup crunchy granola, divided
Reserve several slices of banana for garnish. Layer 1 tablespoon raw honey, 1/4 of the pre-sliced banana, 2 tablespoons yogurt, 2 tablespoons granola, 1/4 of the sliced bananas, 2 tablespoons yogurt, 1 tablespoon raw honey and 2 tablespoons granola in parfait glass. Repeat for second parfait. Garnish with reserved banana and raw honey.
Honey Popcorn Balls
Makes 6 servings (1 popcorn ball each).
1/2 cup raw honey
1/4 cup sugar
2 Tbsp. butter
1/2 tsp. ground cinnamon
5 cups warm popped popcorn
Combine raw honey, sugar and 1 tablespoon butter in 2-quart microwave-safe container. Microcook, covered with plastic wrap, at HIGH (100%) 5-1/2 to 7 minutes or to 275 degrees F. Pour over warm popcorn; stir with wooden spoon until popcorn is thoroughly coated. Cool until mixture can be handled. Butter hands and shape popcorn into balls.
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