My team at work for Christmas gifted me a lovely bag of North Carolina Local Gems. 

I couldn’t wait to open the Creamed Cinnamon  Honey! I made some Carmellized Banana Pecan French Toast with it this morning to coincide. 

This is a tasty way to utilize local ingredients for a delicious snack or gift. The finished product reminded my husband ,and I of a fancier version of Cracker Jack’s since that is the texture they portrayed. 

Ingredients: 

1 pound of raw pecan halfs

1/4 cup creamed Honey with cinnamon 

Directions:

1. Preheat the oven to 350 degrees. Place raw pecans on the baking pan. Place the pecans on the sheet in the preheated oven on the center rack. Bake for 6-8 minutes. 

2. In the meantime place a two quart sauce pan on low medium heat and melt the creamed honey. Once the timer has elsapsed on the pecans place the pecans in the sauce pan with the honey. Allow the pecans and honey to merry. Use mini spatula to incorporate the honey throughout. Allow the ingredients to heat for 6 minutes on low. 

3. Pour the pecans on wax paper and allow them to cool. The pecans will remain tacky. Allow for them to cool on the wax for about 1 hour then place in ziplock sealable container. That is if they make it past the cooling part! 😉