Recipe#3525

Title: Cashew Crunch

From: "L.A.Z. Smith" leah@smith.chi.il.us 
 Newsgroups: rec.food.recipes 
 Subject: Passover Cookie/Candy Recipes 
 Date: 2 Apr 1994 11:18:16 -0500 
 Organization: R. H. E. Smith Corp., Wheeling, IL 
 Message-ID: <2nk5s8$3pd@s.ms.uky.edu> 
 References: <2n2cbm$ghp@s.ms.uky.edu> 

1/2 cup honey
 1-1/2 teaspoons 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 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