Ingredients
1 1/2 cups GOLDEN BLOSSOM HONEY
4 cups nuts, any combination of almonds, pecans, walnuts and hazelnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon coarse black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Line a rimmed cookie sheet with parchment paper. Coat paper lightly with non-stick cooking spray.
Stir spices together in a small bowl.
In a heavy medium sized saucepan bring honey to a boil. Stir in chopped nuts and ½ teaspoon of the spice mixture. Bring to a simmer and cook over low heat maintaining simmer for about 40 minutes, stirring often. Be sure to maintain a low temperature so mixture does not turn too dark.
Remove from heat. Stir in remaining spices and pour candy onto prepared cookie sheet. Spread out using the back of a spoon into an 8 X 11-inch rectangle. Let cool. Once set cut into 1-inch squares and store between layers of parchment paper.
Yields: 60-70 candy squares
Stir spices together in a small bowl.
In a heavy medium sized saucepan bring honey to a boil. Stir in chopped nuts and ½ teaspoon of the spice mixture. Bring to a simmer and cook over low heat maintaining simmer for about 40 minutes, stirring often. Be sure to maintain a low temperature so mixture does not turn too dark.
Remove from heat. Stir in remaining spices and pour candy onto prepared cookie sheet. Spread out using the back of a spoon into an 8 X 11-inch rectangle. Let cool. Once set cut into 1-inch squares and store between layers of parchment paper.
Yields: 60-70 candy squares
