Cashew crunch (passover candy)
Last updated 6/12/2012 1:12:34 AM. Recipe ID 40572. Report a problem with this recipe.
Title: Cashew crunch (passover candy)
Yield: 6 Servings
1/2 c Honey
1 1/2 ts Fresh lemon juice
2 c Roasted cashews
From: "L.A.Z. Smith"
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
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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