Cashew crunch (passover candy)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cashew crunch (passover candy)
  Passover    Candy  
Last updated 6/12/2012 1:12:34 AM. Recipe ID 40572. Report a problem with this recipe.
[an error occurred while processing this directive]

      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.
  From archives.  Downloaded from Glen's MM Recipe

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 40572 (Apr 03, 2005)

[an error occurred while processing this directive]