Submitted by Cindy Schnee
This recipe last appeared in the Sunnyhill Voice in 2001 (I’m joking! It did appear, I’m just not sure when it appeared).
Ingredients
You will need a candy thermometer for this recipe
1 c (250ml) honey
1⁄2 Tsp (2ml) pure vanilla extract
1⁄4 c (50ml) cashew, almond, or hazelnut butter (you can use peanut butter as well, or
sun butter for nut allergies)
1 Tbsp (15ml) unsalted butter
Directions
1. Boil the honey on low to medium-low heat in a medium sized pot for 18-20 minutes, or until it reaches 300F (150C) on a candy thermometer.
2. Turn off the stove, but keep the pot on the burner. Add the rest of the ingredientsand mix well.
3. Spread the honey mixture thinly onto a cookie sheet lined with parchment paper. Be careful! The mixture is very hot and will burn skin!
4. Cover with parchment paper and refrigerate for at least 30 minutes, until completely hardened (I always put mine outside on the balcony if making in the winter.)
5. Separate the candy from the parchment paper and break into pieces.
6. Store the candy in the refrigerator to keep it crisp.
7. Share some with a neighbour!