Passover Cashew Crunch

Ingredients

 * 1/2 	cup  	honey
 * 1 1/2 	tsp 	fresh lemon juice
 * 2 	cup 	roasted cashews

Directions
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 ¼ inch. Let cool completely. When fully hardened, break into small pieces. Makes about ¾ pound of candy. Store in a tightly sealed tin.