We have 2 favorite ways to eat this… so far.
Over the top of coconut flour vanilla cake and on crispy pecans with a sprinkle of Celtic sea salt.
I have no doubt it’s going to be delicious on ice cream…
Oh and in coffee…
And on granny smith apples…
Oh yes, the possibilities…
Easy Honey Caramel (GAPS Legal)
1 cup honey
1/2 cup butter
Melt butter in saucepan over medium high heat, stirring constantly. Add honey and bring to a boil. Boil for approximately 3 minutes, stirring constantly.
Take off heat and allow to cool briefly.
Poke random holes all over the top of the cake and pour warm caramel over it, allowing it to sink in the holes of the cake and ooze over the edges.
Salted Caramel Pecans:
Pour warm caramel over crispy nuts (according to Nourishing Traditions method of soaking/dehydrating nuts) stir to coat all nuts in caramel, sprinkle Celtic sea salt over the top.
For more simple recipes check out my 5 Ingredient Recipe Index
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