ROSEMARY SEA SALT (Net Wt. 12g)

INGREDIENTS: Sea Salt, Rosemary

To prepare with Roasted Potatoes, preheat oven to 425 degrees F.  Line a rimmed baking sheet with parchment paper.  Add 1.5 pounds of small potatoes to prepared pan.  Drizzle with 2 tablespoons of olive oil.  Sprinkle with 2 teaspoons of Rosemary Sea Salt, and a few cracks of pepper.  Toss evenly to combine.  Roast until tender and starting to show some brown color.  Begin checking for doneness around 15 minutes, shaking pan occasionally.

To prepare as Rosemary Sea Salt Cashews, preheat oven to 400 degrees F.  Line a small rimmed baking sheet with aluminum foil.  Add 8 ounces unsalted, whole cashews (about 2 cups) and roast for about 7 minutes, or until warmed through.  Meanwhile, combine 1 tablespoon of melted butter with 1 teaspoon of Rosemary Sea Salt in a small bowl.  Drizzle this mixture over the warm, roasted nuts, stirring to evenly to coat.  Add more Rosemary Sea salt to taste.  Let cool on the pan.

To prepare with Rosemary Sea Salt Popcorn, air pop some popcorn into a large bowl.  Drizzle with desired amount of melted butter and season to taste with Rosemary Sea Salt and grated Parmesan cheese.

To prepare on Baked Bread, prepare bread dough as normal.  Right before you bake it, sprinkle with a little Rosemary Sea Salt.

This product was produced at a Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.