Recipes

Honey Roasted Nuts

2 c Whole Almonds or mixture of nuts

1/4 c White Sugar

1/2 tsp Kosher Salt

3 Tbsp BELLA’S BEE WERKE tasty Honey

3 Tbsp Water

1 Tbsp Vegetable Oil

Spread nuts in single layer on baking sheet and place in cold over. Turn over to 350 degrees, bake stirring occasionally until light brown 12 – 15 min.

Mix sugar and salt in small bowl. Sprinkle 1 Tbsp sugar mixture into large bowl

Stir BELLA’S BEE WERKE honey, water, and oil into saucepan and bring to boil. Add roasted nuts, cook and stir until liquid has been absorbed, about 5 min.

Transfer coated nuts to large bowl with sugar mixture. Sprinkle remaining sugar mixture over nuts and stir to coat evenly. Spread on parchment paper to cool. Store in tightly covered container – ENJOY!

Bite Sized Energy Snacks

1 c Old-Fashioned Oats

2/3 c Toasted Coconut, shredded

1/2 c Creamy Peanut Butter

1/3 c BELLA’S BEE WERKE tasty Honey

1/2 c Ground Flaxseed (optional)

1/2 c Semisweet Mini Chocolate Chips

Stir everything together in a large mixing bowl.

Cover and chill 1 - 2 hours.

Roll into 1 inch snack size balls

Serve immediately or refrigerate in a tightly covered container. Can be frozen up to 3 months – ENJOY!

Honey Caramels
4 Tbsp Butter unsalted
1 Vanilla Bean
1 cup Heavy Cream
1 pinch Kosher Salt
2 cups BELLA's BEE WERKE Honey

- Grease 8" baking pan. Line with parchment paper and grease with 1 Tbsp butter. Let extra parchment paper hang over the pan edges
- Open vanilla bean and remove seeds
- In a large thick guage pot, add vanilla bean seeds, heavy cream, kosher salt, and 3 Tbsp butter
- Bring cream mixture to boil and remove from heat. Steep for 10 minutes to allow vanilla flavor to bloom
- Attach a candy thermometer to the pan. Return pan to stove, add honey, and whisk until incorporated. Turn heat to med high
- Heat caramel to 250 degrees, stirring constantly, about 15 minutes
- Carefully pour caramel into prepared baking pan. Let rest at room temp for 1 hour. Place pan in refrigerator for another hour.
- Remove caramel from pan by grabbing parchment paper. Cut into 1 x 1 inch squares and wrap individually in parchment or wax paper. 
- Optional, but can be a little tricky as the caramels will spread if warm. Chill cut caramels in refrigerator until good and cold. Melt dark chocolate chips and let cool so not hot to melt caramels. Dip cold caramels in cool chocolate and lay on parchment paper. Immediately return to refrigerator to harden. Once solid and cold, we dipped ours a second time. 
- Caramels should be kept in refrigerator until served.