Honeyed Walnuts

According to Pliny the Elder “Cattle that have eaten poisonous honey throw themselves to the ground, seeking to cool their bodies which are running with sweat.” Apart from the bizzare imagery the chances of poisoning anyone, let alone cattle with honey, seem remote. Maybe its an ancient human smear campaign against the phenomenon of bees and their complex and dilligent work ethic. The hardworking summer bee swoops from flower to flower gorging on liquid necter that results in a miraculous sticky and sweet ambrosia. Syrups are a useful way of combining flavours that like to mingle with honey including spices, orange blossom, rosewater and lemons. Nuts preserved in honey are a particular favourite of the South of France. Walnuts, which turn rancid fairly quickly, are best smoothered in a honey syrup. Add honeyed walnuts to yogurt, muesli and ice-cream. Use as a filling for tarts or for a sweet crunch with pecorino cheese.


Ingredients

350g clear honey.
450g walnuts.
1 lemon.
½ medium sized cinnamon stick.
Water.
Lightly toast the walnuts in a frying pan for a few minutes. Set aside and cool. Put 500mls of water in a pan with the honey, cinnamon stick, lemon juice and rind. Bring to the boil. Reduce the heat and simmer to get a good syrupy consistency. Tip the walnuts into the syrup and mix. Immediately transfer everything to two 250g sterilized jars.

Ken Doherty is a chef and journalist