Passover Cashew Crunch

Ingredients

 * ½ cup honey
 * 1½ tsp fresh lemon juice
 * 2 cup roasted cashews

Directions

 * 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 ¼ inch.
 * 4) Let cool completely.
 * 5) When fully hardened, break into small pieces.
 * 6) Makes about ¾ pound of candy.
 * 7) Store in a tightly sealed tin.