Passover Cashew Crunch

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, lightly greasing the surface to prevent sticking.

Spread the whole cashews in a single even layer on the prepared baking sheet and toast them in the oven until lightly golden and fragrant.

While the cashews toast, combine the honey and fresh lemon juice in a medium heavy-bottomed saucepan over medium heat, stirring gently to mix.

Bring the honey-lemon mixture to a boil without stirring, then continue cooking until it reaches the hard-crack stage (300°F / 149°C) as measured by a candy thermometer.

Remove the toasted cashews from the oven and immediately pour them into the hot honey syrup, stirring quickly with a heat-resistant spatula to coat every nut evenly.

Working quickly before the mixture sets, pour the glazed cashews back onto the prepared baking sheet and spread them into a single layer using the spatula or two forks.

Allow the cashew crunch to cool completely at room temperature until the glaze hardens into a glossy, brittle shell.

Once fully set and cooled, break the crunch into individual pieces or clusters and transfer to an airtight container for serving or storage.