Cashew Crunch
Source: Leah Smith

1/2 cup honey
1 1/2 tsp 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.

Note from Author: 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.