4 tbsp(s) butter
3/4 cup raw honey
pinch sea salt
dash vanilla extract
250 g unsalted nut of choice
In a medium saucepan, melt the butter and honey over medium heat to the soft crack stage, 140°C on a candy thermometer.( more or less 30 min )
Remove from the heat and stir in salt and vanilla.
Stir in the nuts.
Pour onto a well-greased or parchment-lined cookie sheet and let cool for at least 4 hours.
Note and Photo: Graeme Patterson
Made with honey…butter…vanilla essense…salt…and pistachios! Came out perfectly…chewy but not too soft. Could have used less pistachios. Next batches…peanut…almonds….hazelnut…and want to try muesli!