Local honey gets the spotlight in ASAP’s Get Local campaign this January. Try using local honey in this recipe (especially with the recent news that some grocery store honey sometimes contains little in the way of actual honey). Find yours at area tailgate markets and at grocery stores that sell local foods. Visit FromHere.org to look for sources.
Yield: Approximately 3-4 dozen.
1 cup walnuts
1 cup pecans
½ cup almonds
1 cup dried apricots, chopped
¼ cup butter
¼ cup honey
½ cup dried cranberries
2 tbs fresh rosemary, finely chopped
1 tsp nutmeg (freshly grated, if possible)
1 tsp sea salt
black pepper to taste
Pulse the nuts and apricots in blender until the pieces form crumbles (don't overdo it, or you’ll end up with a nut and fruit butter).
Melt the butter in stainless-steel saucepan over medium heat.
Add the nut mixture.
Stir for about a minute, then add the honey. Cook for 3-4 minutes, stirring frequently.
Add cranberries, rosemary, nutmeg, salt and pepper. Cook 2-3 minutes, stirring frequently, until mixture is sticky.
Remove from heat and let cool for 5-10 minutes.
Form mixture into small balls, a little under 1-inch in diameter.
Let them come to room temperature, and enjoy.
Reprinted with permission from Homemade Living: Keeping Bees © 2011 by Ashley English, Lark Crafts, an imprint of Sterling Publishing Co., Inc.