Title: Cashew crunch (passover candy)
 Categories: 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
  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