The toasted nuts are covered in raw Honey coming to us locally from Greeley, Colorado. The jars are beautiful Italian made Bormioli Rocco jars and once empty can be reused multiple times.
Try these on a charcuteries board, baked brie or feta cheese with fresh thyme added, over Gouda and Proscuitto bites with sea salt crackers or straight out of the jar!
The following Organic varieties of nuts are available:
Almonds, Black Walnuts, Cashews, English Walnuts, Hazelnuts, Pecans, Pine Nuts, & Pistachios.
Many healthy spices and herbs contain substances that could help fight cancer and heart disease, reduce inflammation, stabilize your blood sugar, fend off dementia, and add culinary delight to your menu. Please know we do our best to AVOID all forms of hazardous pesticides, fungicides and radiation. We rely on our commercial vendors to accurately state all ORGANIC labeling and manufacturing.
BAKED PECAN PEARS RECIPE
4 ripe (firm) pears peeled and cored from the blossom end (bottom)
1/3 cup butter (melted)
1 jar of Toasted Pecans in Honey by The Urban Farmhouse Co. (or the variety you like best!)
1/4 tsp Vanilla Extract
1/4 cup Triple sec
• Preheat oven to 375 F
• Remove the bottom core from pears, cut off a tiny bit off the bottom of each pear so that they sit straight up. Place pears sitting up in a baking dish.
• In a small bowl stir together butter, honeyed pecans, vanilla and triple sec. If necessary, you can heat the honeyed nuts for a few seconds in the microwave to make it easier to stir.
• Spoon the honey butter over the pears. Cover the dish with parchment paper. Cut slits in the paper to allow air to escape. Bake for about 1 hour, basting the pears with the sauce a few times.
• Prior to serving, baste pears again with excess sauce and serve warm with vanilla ice cream, yogurt or granola.