Rosemary Apple Cider Toddy & Candied Fennel And Pine Nuts | Recipe – FINEX Cast Iron Cookware Co.

Ingredients

• Olive oil or butter (dairy or non- dairy) to coat the skillet
• 1 cup pine nuts
• 2 Tablespoon honey
• 1 teaspoon fennel seeds
• 1/4 teaspoon sea salt
• 1/8 teaspoon flake salt
• 1/8 teaspoon ground pink peppercorns, optional
• 16 ounces apple cider
• 2 rosemary sprigs, plus more for garnish
• 4 ounces whiskey
• 2 teaspoons lemon juice
• 2 thin slices of lemon
• Preheat the oven to 275 degrees.
• Line a plate or baking sheet with parchment paper and set aside.
• Coat a FINEX 8" Cast Iron Skillet with oil or butter. In the skillet,
• Combine the pine nuts with the honey, fennel seeds, and salt and lay out in an even layer.
• Bake for 30 minutes until the nuts have turned golden brown and stick together when stirred, stirring after 20 minutes for even cooking.
• Transfer the nuts to the parchment paper in an even layer and sprinkle with flake salt and pink peppercorns, if using.
• Allow to cool and harden before serving.
• In a FINEX 1 Qt. Sauce Pot , bring the apple cider and rosemary to a simmer.
• While the cider is heating up, divide the whiskey, lemon juice, and lemon slices between two mugs.