1 1/2 cups sugar
dash of salt
1/2 cup water
1/4 cup honey
1/2 tsp. vanilla
3 cups nuts

Boil sugar, salt, water and honey to little more than soft ball stage (242°F on candy thermometer).

Remove from heat; add vanilla and nuts. Stir until thick and creamy.

Pour on waxed paper; separate nuts with 2 forks.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 1/2 pounds.