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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