Walnut-Thyme Honey Recipe
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
- Yield:Makes 1 1/2 cups, or three 4-ounce jars
- Active time: 5 minutes
- Total time:20 minutes
Ingredients
- 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 árbol
Directions
-
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.
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.
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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.
This Recipe Appears In
Preserved: Walnut-Thyme HoneyAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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