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Walnut-Thyme Honey

['1 cup walnut pieces', '3/4 cup orange blossom honey', '1/2 cup walnut oil or extra-virgin olive oil', 'Kosher salt, freshly ground pepper', '1 tablespoon fresh thyme or rosemary leaves plus 2 sprigs', '1/4 teaspoon finely grated lemon zest', '4 whole dried chiles de árbol', 'Ingredient info: Chiles de árbol can be found at better supermarkets and at Latin American markets.']

Preheat oven to 325°F. Spread the walnuts on a rimmed baking sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 15 minutes. Let cool. Coarsely chop; set aside.
Whisk honey and oil in a medium bowl to blend. Season to taste with salt and pepper. Fold in walnuts, thyme, and lemon zest. Add chiles. Divide between two 8-ounce jars. Cover and chill. DO AHEAD: Can be made 1 month ahead. Keep chilled. Stir before using.

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