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Roast walnuts for 7 to 8 minutes in a saucepan.
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Once roasted, add butter and coat well. Roast for another one or two minutes.
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Now transfer the warm roasted walnuts in a bowl.
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Add honey, salt, red chili flakes, lemon juice and thyme. Mix well.
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Keep in an air tight container for almost a week or 10 days.