CASHEW CRUNCH

      Title: CASHEW CRUNCH
  Categories: Biscuits
       Yield: 1 Servings
  
     1/2 c  Honey
   1 1/2 ts Fresh lemon juice
       2 c  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
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