Honey Snacks
Honey-Coated Frozen Fruit
Strawberries:
¼ c. Cox Honeyland's Honey (or less) to 1 pint container
Drizzle honey over berries, then turn lightly with a big salad fork just enough to coat them evenly. Strawberries frozen in this manner are shiny when served with a slight glaze which looks most appetizing.
Peaches:
3 parts Cox Honeyland's Honey to 5 parts warm water. Warm enough to dissolve honey but not hot.
3 c. Cox Honeyland's Honey to 5 c. water for 2 quarts
Use lemon juice to prevent browning.
Granola
4 c. uncooked oats, quick or old fashioned
1 ½ c. shredded coconut
1 c. pecans, finely chopped
½ c. sesame seeds
¾ tsp. salt
1 tsp. cinnamon
½ c. Cox Honeyland's Honey
1/3 c. vegetable oil
½ tsp. vanilla
1 8 oz. package dried apples, chopped
In a large mixing bowl, combine dry ingredients, wait to add dried apples. Stir in honey, oil, and vanilla. Mix thoroughly. Divide into 2 equal parts and bake each part in a 15x10 inch jelly roll pan and bake at 350 °F for 20–25 minutes until golden brown, stirring occasionally. Stir in ½ the apples into each part. Cool. Stir with a fork until crumbly. Store in a tightly covered container in the refrigerator. Yield: 10 cups.
Raisins, chopped dates, or other dried fruit may be substituted for apples.
Honey Blueberry Spread
½ c. fresh or thawed frozen blueberries
¼ c. Cox Honeyland's Honey, divided
½ c. butter or margarine, softened
Heat blueberries and 2 Tbsp. honey in a small saucepan to a boil over medium-high heat, stirring constantly. Cook 3–4 minutes or until mixture thickens and is reduced by half. Once cooled, blend in remaining honey. Beat in butter. Serve at room temperature. Store in the refrigerator, tightly covered. Yield: 2/3 cup
Honey Caramel Popcorn Balls
1 c. sugar
½ c. Karo syrup
2 Tbsp. butter
½ c. Cox Honeyland's Honey
2 Tbsp. vinegar
Cook until the sample dropped into cold water will crackle. Pour over cereal or popcorn and mix until cool enough to handle. Gently shape into balls.
Honey Granola
4 c. old fashioned rolled oats
2 c. nuts, coarsely chopped
1 c. raisins or dried fruit
¾ c. Cox Honeyland's Huckleberry Honey
½ c. butter
2 tsp. cinnamon
1 tsp. vanilla
Dash salt
Combine oats, nuts, and raisins in a large bowl. Mix well and set aside. Combine honey, butter, cinnamon, vanilla, and salt in a saucepan and bring to boil for one minute. Pour mixture over oats and mix well. Spread on cookie sheet and bake at 350 °F for 20 minutes, or until lightly browned. Stir every 5 minutes. Cool, crumble, and store at room temperature in an airtight container
Honey Kiwi Raspberry Fruit Dip
1 ripe kiwi, peeled and diced
1/2 c. frozen raspberries
1/2 c. Cox Honeyland's Raspberry Honey
8 oz. low-fat vanilla yogurt
Fresh fruit, for dipping
Combine kiwi, raspberries, and honey and puree. Stir in yogurt. Serve with sliced fresh fruit (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.).
Honey Popcorn Crisp
1 c. popcorn
1 c. white sugar
1 c. brown sugar
½ c. water
¾ c. Cox Honeyland's Honey
¼ c. dark Karo syrup
4 Tbsp. butter
1 tsp. baking soda
1 tsp. vanilla
1 tsp. Salt
1 c. raw or roasted peanuts (optional)
Pop the corn and place in an oven safe container. Place the container in a warm oven so the corn and pan will be warm when syrup is added. Mix sugar, honey, Karo, and water thoroughly and cook to a soft ball stage and add salt. Optional: Add peanuts at the soft crack stage. Cook to a hard crack stage and add butter before taking from the heat. Add baking soda and vanilla. Pour syrup over corn, mixing well. Pour on a flat surface to harden.
