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Passover Cashew Crunch

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Ingredients Edit

Directions Edit

  1. In a heavy saucepan, preferably nonstick, bring the honey and lemon juice to a boil over medium-high heat.
  2. Add the nuts and cook, stirring constantly, until the mixture thickens and darkens (be careful not to let it burn), about 15-20 minutes.
  3. 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 ¼ inch.
  4. Let cool completely.
  5. When fully hardened, break into small pieces.
  6. Makes about ¾ pound of candy.
  7. Store in a tightly sealed tin.

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