Cashew crunch

Yield: 1 Servings

Measure Ingredient
½ cup Honey
1½ teaspoon Fresh lemon juice
2 cups Roasted cashews

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 ¼ inch. Let cool completely. When fully hardened, break into small pieces. Makes about ¾ 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.

Leah Smith leah@...

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