Walnut-Thyme Honey
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 cups
- 1 cup walnut pieces
- kosher salt, freshly ground pepper
- 1/4 teaspoon finely grated lemon zest
- Carbohydrate 27 g(9%)
- Fat 16 g(25%)
- Fiber 1 g(2%)
- Protein 1 g(1%)
- Saturated Fat 1 g(7%)
- Sodium 118 mg(5%)
- Calories 242
Preparation Preheat oven to 325°F. Spread the walnuts on a rimmed baking sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 15 minutes. Let cool. Coarsely chop; set aside. Whisk honey and oil in a medium bowl to blend. Season to taste with salt and pepper. Fold in walnuts, thyme, and lemon zest. Add chiles. Divide between two 8-ounce jars. Cover and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled. Stir before using.
Preparation Preheat oven to 325°F. Spread the walnuts on a rimmed baking sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 15 minutes. Let cool. Coarsely chop; set aside. Whisk honey and oil in a medium bowl to blend. Season to taste with salt and pepper. Fold in walnuts, thyme, and lemon zest. Add chiles. Divide between two 8-ounce jars. Cover and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled. Stir before using.
