** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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 1/4 inch.
4. Let cool completely. When fully hardened, break into small pieces.
5. Makes about 3/4 pound of candy. Store in a tightly sealed tin.
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Dietary Notes:
This recipe is low-sodium with 7.17mg per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tree Nuts, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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