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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Serve with a platter of cheeses or they go very well with ice cream, creme caramel or stewed fruit Ingredients:
marinate 1 week |
1 unwaxed lemon |
1lb 2oz clear honey |
2 to 3 cloves |
1 cinnamon stick |
14ozs walnut kernels |
salt |
2 sprigs fresh thyme |
Directions:
1. Pare the rind from the lemon with a zester.
2. Put 18flozs of water in a large pan.
3. Add the honey, cloves, cinnamon, lemon juice and rind.
4. Bring to the boil then reduce the heat and simmer, gently for 15 mins stir until thick and syrupy and remove from heat.
5. Meanwhile bring a pan of salted water to the boil.
6. Add the walnuts and cook for 5 mins strain and leave the walnuts to dry. Add the walnuts and thyme to the honey syrup.
7. Heat gently, stirring until boiling.
8. Transfer the walnuts to 3 8flozs kilner jars that have been thoroughly washed.
9. Pour over the remaining syrup to cover the walnuts and leave to cool.
10. Seal and leave to marinate in a cool dark place for 1 week.
11. -
12. Once opened the walnuts will keep for about 5 months
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