This recipe goes with Cream Cheese-Coconut-Pecan Pound Cake
Ingredients:
1/2 cup corn syrup
12 rosemary sprigs
granulated sugar
Directions:
1. Microwave 1/2 cup corn cyrup at HIGH for 10 seconds or until warm. Brush 10 to 12 rosemary sprigs lightly with corn syrup; sprinkle evenly with granulated sugar. Arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours.
