Recipes Using

Bee Shed Honey



YIELD: 4 servings


Roughly ½ cup, depending on your pot Popcorn kernels

¼ cup vegetable oil

¼ cup The Bee Shed honey 

1½ tablespoons whiskey

1 teaspoon vanilla

½ tablespoon sea salt large crystals


Add ¼ cup vegetable oil to a pot with a lid. Add 1 kernel of popcorn and cover the pot with the lid. Set heat to medium-high. When the kernel pops, add enough kernels to the pot so they cover the bottom of the pot in one layer. Close the lid and gently shake the pot. When the popping slows, remove from heat. In a large bowl, whisk honey, whiskey and vanilla together. Add popcorn and use a spatula to evenly coat. Pour the popcorn onto a silicone baking mat on a baking sheet. Sprinkle on sea salt. Place in the oven at 350°F for 10 minutes, or until the popcorn dries and develops a thin, crisp shell.









YIELD: 6 servings


1/2 cup Bee Shed honey

1/4 cup sugar

2 Tablespoons butter

1/2 teaspoon ground cinnamon

5 cups warm popped popcorn


Combine honey, sugar, 1 Tablespoon butter and cinnamon in 2-quart microwave-safe container. Microcook, covered with plastic wrap, at HIGH (100%) 5-1/2 to 7 minutes or to 275°F. Pour over warm popcorn; stir with wooden spoon until popcorn is thoroughly coated. Cool until mixture can be handled. Butter hands and shape popcorn into balls.



YIELD: Makes 32 bites


Either bake or purchase two loaves of wheat baguettes approximately 8 inches long with each loaf sliced into 16 pieces.

½ cup honey divided

1 cup raspberries 8 oz.

8 oz. brie cut into 32 pieces


To make the raspberry topping: 

Place the raspberries in a small saucepan with 2 tablespoons of honey and 2 tablespoons of water. Cover and cook over low heat for 5 minutes. Uncover and continue to simmer gently for 10 minutes to cook off the liquid and thicken the mixture. It will take on the texture of jam as it cools.

To assemble the appetizer: 

Place the baguette slices on a baking sheet and lightly toast them under the broiler for a minute or two. Remove from the oven.

Add about ½ teaspoon of honey to each crostini and top with a piece of brie. Return the baking sheet to the oven and broil for another minute. Watch them carefully. You want the brie to get warm and soften a bit more, but don't let it turn brown or get so soft that it oozes off the crostini. Remove the baking sheet from the oven and add ¼ teaspoon of raspberry topping to the top of each piece of brie. Serve warm.


YIELD: Makes 16 to 20 servings


1/4 cup honey

1 T brandy

1/4 cup coarsely chopped pecans

1 8 oz. wheel of Brie cheese (about 5-inch diameter)


In a small bowl, combine honey, pecans, and brandy.

Place cheese on a large ovenproof platter or 9-inch pie plate. Bake in preheated 500°F oven 4 to 5 minutes or until cheese softens.

Drizzle honey mixture over top of cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Do not melt cheese.

*Sourced from the National Honey Board 




2 c. whole wheat flour

1 t. baking powder

½ t. salt

1 T. roasted sesame seeds

1 T. sunflower seeds

1 T. caraway seeds

1 T. anise seeds

1 T. grated orange rind

½ c. butter

½ c. honey

In a large bowl, place the eight dry ingredients and combine. Cut in butter until crumbs. Stir in honey and mix well to form a dough. Roll out dough on a floured pastry cloth to a 1/8-1/4” thickness. Cut with a 2” round biscuit cutter. Place on un-greased cookie sheet. Prick entire tops with a fork. Bake in a preheated 375˚ oven for 7 to 8 minutes. Cool on wire racks. Makes 5 dozen crackers.

*A Minnesota State Fair Blue Ribbon Winner

© 2019 The Bee Shed, SBC

Rochester, MN 

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