Rosemary Sea Salt

$6.00

Use as a finishing salt on fresh baked breads, baked potatoes, and more.  Season roasted vegetables and potatoes.  Make rosemary sea salt cashews.  Sprinkle on popcorn with some grated Parmesan cheese.  Also works great on meat before grilling.  A tasty addition to your spice cabinet!  See below for ingredients, instructions, and recipe ideas.
ROSEMARY SEA SALT (Net Wt. 12g)
INGREDIENTS: Sea Salt Flakes, Rosemary
To prepare with Roasted Potatoes, preheat oven to 425 degrees F.  Line a sheet pan with parchment paper.  Add 1.5 pounds of small potatoes to the prepared pan and drizzle with about 2 tablespoons of olive oil.  Sprinkle with about 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 gently every so often as they roast.
To prepare on Baked Bread, prepare bread dough as normal.  Right before you bake it, sprinkle with a little Rosemary Sea Salt.
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 as Rosemary Sea Salt Roasted 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.
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.