2 qt. water
8 lg. shredded-wheat cereal squares
1 1/2 c. chopped shelled almonds or walnuts
1 c. shredded Gjetost cheese
1 tsp. cinnamon
1 tsp. grated lemon peel
1/2 c. melted butter
1/2 c. heavy cream
1 c. sugar
1 c. honey
1 c. water
1/4 tsp. cream of tartar
1 tsp. lemon juice
1 tsp. vanilla extract

Preheat oven to 350 degrees. In a large saucepan, bring 2 quarts water to a rolling boil. Using a slotted spoon, dip each cereal square into the water for 1 second. Place cereal squares on waxed paper in a single layer; cover and refrigerate for 1 hour.

In a small bowl, combine nuts, cheese, cinnamon and lemon peel. Brush some of the melted butter on bottom of a 9 inch square baking pan. Slice cereal squares in half lengthwise and place 8 halves in prepared pan. Drizzle half of the remaining butter over them and top with almond mixture. Cover with remaining 8 cereal square halves and butter, then drizzle heavy cream on top. Bake for 20 minutes.

In a medium saucepan, combine sugar, honey and 1 cup water. Stir over medium heat until sugar has dissolved. Add cream of tartar and lemon juice; boil vigorously for 5 minutes. Cover and cook 5 minutes longer until temperature on candy thermometer reaches 215 degrees. Remove form heat. Add vanilla extract and immediately pour over baked squares. Let cool for 2 hours before serving. Makes 9 servings.