| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Candy | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | Honey |
| 1 1/2 | ts | Fresh lemon juice |
| 2 | c | Roasted cashews |
INSTRUCTIONS
From: "L.A.Z. Smith" <leah@smith.chi.il.us> Date: 2 Apr 1994 11:18:16 -0500 In a heavy saucepan, preferably nonstick, bring the honey and lemon juice to a boil over medium-high heat. Add the nuts and cook, stirring constantly, until the mixture thickens and darkens (be careful not to let it burn), about 15-20 minutes. Pour out onto a nonstick pan, such as a jellyroll pan or a large skillet moistened with cold water and spread to a thickness of about 1/4 inch. Let cool completely. When fully hardened, break into small pieces. Makes about 3/4 pound of candy. Store in a tightly sealed tin. Since I adapted this from a recipe for nuant, or walnut brittle, I guess you can use any kind of nuts. You could dip the finished candy in melted chocolate, too. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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