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Print this Recipe    Cashew Crunch

Cashew Crunch

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.

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