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Smoky Pineapple meets Salted Caramel

There are lots of great food pairings, but this may be one of my new favorites - Smoky Pineapple and Salted Caramel.

When developing Smoky Pineapple in the kitchen the goal was to hit a bit more unique flavor profile, but ensure it wasn't off-putting. The "hint of smoke" was to be subtle at the finish. I'm a bit biased, but I think we got there.

The combination of cinnamon and sweet smoked paprika gently introduces your taste buds to the smoke while the natural hickory smoke allows the flavor to linger for just the right amount of time (or until you put the next fistful in your mouth). That smoke, coupled with the great texture and flavor of dried pineapple with 'just-the-right-amount-of-sweet' is a beautiful combination.

You will find all the other familiar well-balanced ingredients in Smoky Pineapple as in our Original Blend - buckwheat groats; almonds; unsweetened coconut; pumpkin seeds; chia seeds; and flaxseed meal. We have swapped the puffed amaranth for puffed sorghum which is larger in size and provides a bit lighter texture. the natural sweetener, maple syrup, instead of honey.

So, now that you know the nuts and bolts of our new blend...what to do with this new found granola? Well, first, you must try it...straight out of the bag. Although there are many ways to incorporate granola into your daily diet - the one I hear most is "I just grab an handful for a snack." And beyond this new flavor being great on so many things (including your morning yogurt), it will also allow you to check the "handful for a snack" checkbox. Maybe even with a side of summer cocktail (think mezcal margarita) or beer?

If you're looking for a bit more, maybe give Smoky Pineapple and Salted Caramel (see recipe below) a go...add grilled pound cake (homemade or store bought), grilled fruit, and a scoop of vanilla ice cream and you have an easy and delicious combination of summer flavors.

Salted Caramel


1/2 cup water

1 1/4 cup sugar

1 t salt

8 oz heavy cream

1 t vanilla bean paste


Add water, sugar and salt to medium saucepan over medium heat and gently stir until syrup comes to a boil, about 3-4 minutes. Simmer without stirring until syrup becomes the color of honey, about 5-6 minutes more. Keep a close eye and gently swirl pan occasionally to ensure syrup cooks evenly. Cook until color changes to an amber color, about another minute. Immediately add cream while constantly stirring and reduce heat to medium low, caramel will appear to seize up, but continue stirring and it will smooth out again. Stir constantly and simmer until caramel reaches 225 degrees on an instant read thermometer, about 3 minutes. Remove from heat and whisk in vanilla bean paste.

Caramel will stay fresh in an air-tight container in your fridge for about a month.


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