Walnuts Soaked in Honey

In her "On the Menu" column in the Pittsburgh Post-Gazette on Sunday, January 29, 2012, China Millman sings the praises of walnuts, and especially the marriage of walnuts and honey.  She offers two great dessert recipes:  Grizzly Bear Pie, which sounds like a pecan pie made with walnuts, and Toffee Walnut Squares, both available by clicking on the link above.

She also mentions the Greek specialty:  walnuts soaked in honey.  Here's a great recipe for them--which makes a unique gift.  These can be used in a variety of ways:  serve with a nice log of goat cheese (or feta! or ricotta! or ricotta salata! or cheddar!) and crackers; pour onto vanilla ice cream; use as a topping for waffles or pancakes; or drizzle on yogurt or rice pudding.

1 cup of walnuts, toasted in a 325 degree oven (or a dry skillet) until fragrant--careful not to burn.
1 1/2 cups honey (classic summer honey works well here, especially since it'll show off the nuts).
Pour 3/4th cup of honey into a glass jar (or two glass jars).  Add the nuts and top with the remaining honey.  Seal the jar.  Will keep at room temperature for about 1 month.  Makes one 12-ounce jar or two 6-ounce jars.

Variation:  You can really play around with the flavors here.  Add a sprig of thyme or rosemary or a cinnamon stick.  Add 1/2 to 1 teaspoon of dried red pepper flakes for some heat.  Add a handful of dried fruits.  You can also experiment with the nuts, using a combination of unsalted mixed nuts, or cashews or almonds (blanched would be best).