Sprig Originals's kitchen / Greek Yogurt with Honey-Butter Walnuts
Greek Yogurt with Honey-Butter Walnuts
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Thick strained yogurt under a spoonful of walnuts caramelized in butter and honey until they crackle. It is the taverna dessert that costs eight dollars out and five minutes at home — cold, tangy, warm, crunchy, all in one spoon.
Ingredients
Honey-Butter Walnuts
- 1 cup walnut halves, roughly broken
- 1 1/2 tbsp unsalted butter
- 3 tbsp honey, preferably thyme or wildflower
- 1 pinch flaky sea salt
- 1 pinch ground cinnamon (optional)
To Serve
- 3 cups full-fat Greek yogurt (5% or 10%), well chilled
- 2 tbsp honey, for drizzling
- 1 tsp finely grated orange or lemon zest
- Fresh thyme leaves or torn mint, for garnish (optional)
Instructions
- Divide the chilled Greek yogurt among 4 small bowls or short glasses, about 3/4 cup each, and return them to the refrigerator while you make the walnuts. Cold yogurt against warm nuts is the whole point.
- Melt the butter in a small skillet over medium heat. Add the walnuts and toast, stirring almost constantly, for 2 to 3 minutes, until they smell nutty and darken a shade. Watch closely — walnuts go from toasted to bitter in under a minute.
- Pour in the 3 tablespoons of honey and stir to coat. Cook 60 to 90 seconds more, stirring, until the honey stops looking runny and starts to bubble in tight, glossy bubbles and cling to the nuts. Immediately remove from the heat.
- Stir in the flaky salt and the cinnamon, if using. Let the mixture sit in the pan for 1 minute so the honey thickens slightly but stays spoonable.
- Spoon the warm walnuts and their syrup over the cold yogurt. Drizzle with the remaining 2 tablespoons honey, scatter the citrus zest and thyme or mint over the top, and serve right away while the nuts still crackle.
Chef's tips
- If your yogurt is thinner than you want, set it in a fine-mesh sieve lined with a coffee filter over a bowl in the fridge for 30 minutes — you will pour off several tablespoons of whey and end up with a spoon-standing texture.
- Do not let the honey go past the tight-bubble stage or it hardens into candy as it cools. If it seizes in the pan, stir in a teaspoon of hot water off the heat to loosen it.
- The walnuts can be made up to 3 days ahead; store at room temperature in a jar and rewarm in a dry skillet for 30 seconds before serving.
- Swap in pistachios or a mix of walnuts and almonds, and add a splash of brandy or Metaxa to the pan with the honey for a grown-up version.
- For a dairy-lighter version, use 2% Greek yogurt and stir a teaspoon of honey directly into it so the base is not too sharp against the sweet nuts.
Nutrition (per serving, estimated)
430calories
15gprotein
39gcarbs
26gfat
Estimates only — values vary with brands and portions.
Made with Sprig
Greek Yogurt with Honey-Butter Walnuts was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
7 days free · cancel anytime · the app lands in the App Store soon
Not ready yet? Get the occasional recipe worth cooking.
You're on the list — check your inbox!
Unsubscribe anytime. Privacy Policy
More from Sprig Originals
Frozen Chocolate–Caramel Peanut Nougat Bars
Blueberry Peach Buckle with Almond Streusel
Creole Cream Cheese Cheesecake with Salted Caramel and Dark Chocolate
Are you this recipe's original author or publisher? Report a problem