Special Tools: Candy thermometer; if you don’t have a candy thermometer, use this method to determine the stages of candy: www.exploratorium.edu/cooking/candy/sugar-stages.html.

1. In a medium saucepan, melt the butter and honey over medium heat to the soft crack stage, 290°F on a candy thermometer.

2. Remove from the heat and stir in salt and vanilla.

3. Stir in the nuts.

4. Pour onto a well-greased or parchment-lined cookie sheet and let cool for at least 4 hours.

5. Break into pieces and enjoy!

Source: Heather Pratt