Recipe by lazyme
READY IN: 45mins
YIELD: 20 pieces


  • 1
    lb of shelled walnuts or 1 lb almonds, finely chopped
  • 2
    cups honey (16 ounces)
  • 6
    tablespoons sugar


  • Preheat oven to 350°F
  • Spread the chopped nuts in a single layer in a pan and toast them in the oven for 8 to 10 minutes, turning them about with a spoon from time to time.
  • Watch carefully for any sign of burning.
  • In a heavy 2-quart pan, combine the honey and sugar and, stirring constantly, bring to a boil.
  • When the syrup reaches 220°F on a thermometer, lower the heat and stir in the nuts.
  • Stirring often, cook for 15 minutes.
  • Brush the inside of an 8- to 9-inch round pie tin or pan with cold water and pour in the nut mixture.
  • Smooth the top and set aside, uncovered, to cool.
  • When firm, dip the pan into hot water and invert a flat plate on top.
  • Grasping the two firmly together, turn over; the candy should slide out in one piece.
  • With a sharp knife dipped in hot water, cut into diamond shapes.
  • The candy will keep at room temperature for about one week.