- Ready In:
- Butter or oil a jellyroll pan or other large, oblong pans; you might put a towel or trivets under it to protect your counter top or table from heat.
- Put sugar and honey in a wide, deep pan and bring to a boil over medium heat; mix evenly with a metal spoon.
- (Note that the honey will foam a lot.).
- Using a candy thermometer, note when mixture reaches 225°F and add remaining ingredients, stirring until they are mixed evenly.
- Cook, stirring occasionally, to 300-310°F, a light caramel.
- Remove from heat and pour into prepared pan or pans, spreading evenly with the spoon.
- After it cools slightly, loosen from the pan with a spatula.
- While still warm and flexible, cut into rows about 1 inch wide; then cut diagonally into bite size diamonds (keeping your knife buttered or oiled).
- Store in airtight container; stack layers with waxed paper between them.
- (Notes: If you prefer slightly "burnt" caramel, cook to 325°F and be sure to open a window or put your range hood on high; Too, the lemon zest called for imparts a noticeable citrus flavor--you might reduce this amount if you're not fond of it).
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RECIPE SUBMITTED BY
I'm a Texas native where we, like our culture and food are closer to the Mexican capital than to Washington, DC. The Joy of Cooking and The Doubleday Cookbooks are my foundations in the kitchen. Although I've always eaten meat without apology, I regret and oppose the conditions in which animals are often grown today. Please urge everyone (especially your butcher) to look for and buy the meat of animals given as much free range as possible. A pet peeve is the waste of meat through spoilage and leftovers. If an animal lived and died mainly to feed you, please consume it.