well, hey there…
there have been lots of changes around here to report.
since my last post we’ve moved across about half of the country, from texas to virginia. we’ve unpacked yet another house. we’ve tied up the loose ends of summer. the husband has started a new job. and the two big kids have started a new school.
i can no longer call myself a homeschool mom. however, my oldest can say he’s starting 5th grade in his 6th school. and my middle baby has just started kindergarten in her first ever school! these facts are not for the faint of heart. but i’m proud to say little to few tears have been shed. a slight hiccup here and there during these two weeks of school, but overall they are both happy campers and i’m eternally and exceedingly grateful.
leaving my babies, who’ve been firming nestled under my wing, has possibly been a bit more of a growing pain for me than them. but i rest each day knowing they are in a good place with kind teachers and new important friends, and it helps. honestly, not having the burden of the entirety of their education on my shoulders alone has been a bit refreshing too. i loved it, but with the crazy of last year (ie. deployments, health concerns, single parenting, and travels), the constant self-imposed guilt of not doing well enough for them, and feeling responsible for it all, i’ve been grateful to lay down that load a bit. phew.
i’m also hoping it opens up the time to create more recipes to share with you here.
like this honey caramel pecan butter with sea salt.
i mean, a thick slather of this stuff on my very favorite grain-free biscuits and you may just forget that your anxiety about dropping off your kids at a brand new school. there’s nothing a little salty and sweet and buttery and pecan can’t fix. i’m pretty sure.
basically it’s a homemade honey caramel… using the honey to sweeten the caramel in place of sugar. stir that cooled, delightful nectar into softened butter with some toasty pecans and a pinch of sea salt… yep. see. seriously delicious.
be sure to bookmark this one for all of the holiday tables you’ll be covering with food. this one will have your thanksgiving and christmas guests singing your praises for sure. but i think you need it now too… to either celebrate or comfort that the kids are back in school!
Caramelized-Honey Pecan Butter with Sea Salt
For Honey Caramel:
3/4 cup cream
1/4 cup honey
2 tablespoons butter
1 teaspoon vanilla
1 cup softened butter
1/2 cup finely chopped toasted pecans
1/2 teaspoon sea salt
To make Honey Caramel:
Combine cream, honey, butter, and vanilla in a small saucepan. Bring to a simmer and cook 5-7 minutes, stirring constantly, or until golden. Remove from heat and allow to cool.
To make Butter:
Whip butter until fluffy. Stir in pecans and sea salt. Stir in cooled Honey Caramel; chill in fridge. Store in fridge for up to 6 weeks.