The Honey Kitchen

Now it’s time to try out a few tasty recipes with some golden delicious honey! Have fun, experiment and try a few of your own.

Sea Salt and Honey Almond Butter

PREP: 10 mins
READY IN: 10 mins

• 2 cups Dry Roasted Almonds
• 1 teaspoon Sea Salt
• 2 Tablespoons Honey

Place almonds in a food processor and turn on. Almonds will go through different stages but you will want to let your food processor run until the oil has released and almond butter has smoothed out (it will ball up right before this happens). Turn off food processor and transfer to a mason jar.

Stir in salt and honey; taste. Adjust sweet/salty combination to your liking. Cover with an airtight lid and keep in the refrigerator.


Honey Sesame Chicken Nuggets

PREP: 30 mins
COOK: 15-20 mins
READY IN: 50 mins

• 1/3 plus 1/2 cups – honey, divided
• 1/3 cup – soy sauce
• 1/4 plus 1/2 cups – rice vinegar, divided
• 1 Tablespoon – ginger, freshly grated
• 1 teaspoon – onion powder
• 1-1/2 lbs. – boneless, skinless chicken breasts, cut into nuggets
• 3/4 cup – dried apricots, finely diced
• Salt and pepper, to taste
• 2/3 cup – sesame seeds

In a medium bowl, combine 1/3 cup honey, soy sauce, 1/4 cup rice vinegar, ginger and onion powder. Add chicken; cover and refrigerate to marinate 30 minutes. To make dipping sauce, in a small saucepan over medium-high heat, bring remaining 1/2 cup honey and 1/2 cup rice vinegar to a boil. Add apricots and return to a boil. Simmer 2 to 3 minutes. Remove from heat; cool slightly, then purée to desired consistency in a blender or food processor. Season with salt and pepper; set aside. Preheat oven to 375°F. Line a baking sheet with parchment paper. Place sesame seeds in a shallow dish. Coat nuggets with sesame seeds and place on prepared baking sheet. Bake 15 to 20 minutes, or until fully cooked. Serve warm nuggets with Honey Apricot Dipping Sauce.


Honey Cherry Energy Bars

PREP: 25 mins
CHILL: 2 hours
READY IN: 2 hrs 25 mins

• 1 cup – almonds, whole, raw
• 1/2 cup – honey
• 1/2 cup – dried cherries
• 3 Tablespoons – coconut
• 6 – dates, pitted

In a high-powered blender, blend honey, cherries, coconut, almonds and dates. Blend on high and stir as needed. Spray an 8” x 8” baking dish with non-stick cooking spray. Put the mixture in the baking dish and flatten out bars with a piece of plastic wrap on top to prevent sticking. Refrigerate for two hours.