Jewish Honey Candies

mmm.. candy! (and this one does not require a candy thermometer)

BY LIOR MOORE (inmamaskitchen.com)
1cup sugar
2cups honey
4-6cups finely chopped walnuts, pecans, or almonds
Directions:
1) Cook sugar & honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10min.
2) Gradually add nuts, & continue cooking, stirring frequently, being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. (The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle. )
3) Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 - 1/2 inch thickness. Let cool until firm but not hard, about 10min.
4) Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper.

*NOTES:
- Basic recipe is varied by adding poppy seeds, sesame seeds, matzoh, carrots, or spices.
- Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day

http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/honeyballs.html