ROSEMARY SEA SALT (Net Wt. 36g)

R E C I P E S

To prepare with Roasted Rosemary Potatoes, add 1.5 pounds of small potatoes to a parchment lined rimmed baking sheet, drizzle with 2 tablespoons of olive oil, sprinkle with 2 teaspoons of Rosemary Sea Salt, and a few cracks of pepper. Roast at 425 degrees F until tender and starting to brown. Begin checking for doneness around 15 minutes, shaking pan occasionally.

To prepare as Rosemary Sea Salt Cashews, add 8 ounces unsalted, whole cashews (about 2 cups) to a parchment lined rimmed baking sheet and roast at 400 degrees F for 7 minutes, or until warmed through.  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 coat.  Add more Rosemary Sea salt to taste.

To prepare as Rosemary Sea Salt Popcorn, sprinkle on buttered popcorn with Parmesan cheese.

To prepare on Baked Bread, sprinkle on prepared bread dough before baking.

This product was produced at a Licensed 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.