Walnut-Thyme Honey

Drizzle this nut- and herb-infused honey over cornmeal pound cake, or pair it with hard, nutty cheeses. It will keep for up to a month in the refrigerator.

Adapted from Bon Appetit

Walnut-Thyme Honey

About This Recipe

Yield:Makes 1 1/2 cups, or three 4-ounce jars
Active time:5 minutes
Total time:20 minutes
Special equipment:Three 4-ounce jars with lids
This recipe appears in: Preserved: Walnut-Thyme Honey


  • 1 cup shelled walnuts
  • 3/4 cup honey
  • 3/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh thyme plus 3 thyme sprigs
  • 1/4 teaspoon freshly grated lemon zest
  • 3 whole dried chilies de ├írbol


  1. 1

    Preheat the oven to 350°F. Spread the walnuts on a baking sheet and bake until they are toasted and fragrant, about 10 minutes. Let the walnuts cool, then coarsely chop and set aside.

  2. 2

    Whisk honey and olive oil in a medium bowl until well blended. Season to taste with salt and pepper. Fold in walnuts, chopped thyme, and lemon zest.

  3. 3

    Place one sprig of thyme and one dried chili de árbol in each of three 4-ounce jars. Divide the honey mixture evenly between the jars. Seal and store in the refrigerator for up to one month.


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