Jewish Honey Candies



1 cup Huletts sugar
2 cups honey
4 to 6 cups finely chopped walnuts, pecans, or almonds



  1. Cook sugar and honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10 minutes.
  2. Gradually add nuts, and continue cooking, stirring frequently and being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle.
  3. Spoon the mixture onto a wet board or oiled baking sheet and spread to 6.5 mm to 13 mm thickness. Let cool until firm but not hard, about 10 minutes.
  4. Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper. Store in an airtight container at room temperature.