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Honey, thyme, and sea salt walnuts

These are adapted only slightly from the amazing Gather Journal

Ingredients

1 cup (roughly) fresh walnuts (in NZ I use Uncle Joe's from Marlborough) 

1 very generous pinch flaky sea salt, such as Maldon

4-5 fresh thyme sprigs

1 tbsp clear, runny honey (I use J.Friend and Co Beechwood Honeydew)

Method

Preheat oven to about 190C. Line a flat baking tray with baking paper, and scatter over the walnuts. 

Sprinkle over the sea salt. Pull some of the thyme leaves off the stalks, and scatter over the leaves. Add the other stalks whole amongst the walnuts. 

Roast in the oven for about 8-10 minutes, being very careful not to burn them.

Remove the tray from the oven, and while the walnuts are still hot, drizzle over the honey. 

Serve warm, or allow to cool to room temperature. They should keep in an airtight container for a good few days.