Ohrenschwein - aged 18 months

Ingredients

• 200 gWalnut halves
• 2 sprigsFresh rosemary
• 1 tbspOlive oil
• 1 pinchFleur de Sel
• 1 tspHoney

Preparation

1. 1Toast the walnuts in a dry pan over medium heat for about 4 minutes until golden brown, tossing occasionally.
2. 2Meanwhile, strip the rosemary needles from the sprigs and chop them very finely with a sharp knife.
3. 3Add the olive oil and honey to the pan with the nuts and mix well until the walnuts are evenly coated.
4. 4Add the finely chopped rosemary and toast for another 2 minutes while stirring constantly until an intense aroma develops.
5. 5Remove the nuts from the pan, spread them out on a flat surface, and immediately sprinkle generously with Fleur de Sel.
6. 6Allow the walnuts to cool completely before serving so they retain their crunchy texture.