Nuts in Herbed Honey

    50 minutes

    Great appetizer option - goes amazing with cheese plates and looks beautiful. My favorite nuts are almonds, cashews, pistachios, hazelnuts.

    6 people made this

    Makes: 4 jars

    • 130g salted mixed nuts
    • 4 sprigs fresh thyme
    • 340g honey
    • 1/2-3/4 teaspoon coarse ground black pepper, or to taste

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min cooling  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Line a baking tray with baking paper.
    2. Spread the nuts on the baking sheet and bake for 10 minutes. This is to release some of the oils in the nuts.
    3. Transfer warm nuts to a clean kitchen towel. If using hazelnuts, fold the towel over and rub the nuts between the towel layers to remove any loose skins. Cool.
    4. Rinse thyme sprigs well and pat with paper towels until completely dry.
    5. In a small saucepan combine the honey, thyme, and black pepper, heating on low for 5 minutes stirring occasionally. Remove from heat and cool slightly.
    6. Divide nuts between four clean 120ml jars and pour the honey mixture evenly between them.
    7. Gently tap jars to remove air bubbles. Seal and refrigerate up to 1 month.

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