1. 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. 2. Put sugar and honey in a wide, deep pan and bring to a boil over medium heat; mix evenly with a metal spoon. 3. (Note that the honey will foam a lot.). 4. Using a candy thermometer, note when mixture reaches 225°F and add remaining ingredients, stirring until they are mixed evenly. 5. Cook, stirring occasionally, to 300-310°F, a light caramel. 6. Remove from heat and pour into prepared pan or pans, spreading evenly with the spoon. 7. After it cools slightly, loosen from the pan with a spatula. 8. 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). 9. Store in airtight container; stack layers with waxed paper between them. 10. (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). ---------------------------------------------------------------------------
Nutrition
Ingredients
