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  Cashew Crunch
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 159
Ingredients:
1/2 cup Honey
1 1/2 tsp Fresh lemon juice
2 cup Roasted cashews
Instructions:
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.

Leah Smith leah@smith.chi.il.us
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