Briefly toast the nuts in a pan, then transfer them to the other side. Heat the honey in the pan, break the cinnamon stick into large pieces and simmer with the honey for about two minutes. Then stir in the nuts and pour the whole thing into a rum pot. Then pour the grain over it and stir everything together.
Stir 1-2 times a day for a week so that the honey dissolves. Then let the liqueur steep for at least 4 weeks. The whole thing is now strained and filtered with the help of a coffee filter.
Tip:
The nuts are also great for baking (too good to throw away).
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