1
["Butter or oil a jellyroll pan or other large, oblong pans; you might put a towel or trivets under it to protect your counter top or table from heat.", "Put sugar and honey in a wide, deep pan and bring to a boil over medium heat; mix evenly with a metal spoon.", "(Note that the honey will foam a lot.).", "Using a candy thermometer, note when mixture reaches 225u00b0F and add remaining ingredients, stirring until they are mixed evenly.", "Cook, stirring occasionally, to 300-310u00b0F, a light caramel.", "Remove from heat and pour into prepared pan or pans, spreading evenly with the spoon.", "After it cools slightly, loosen from the pan with a spatula.", "While still warm and flexible, cut into rows about 1 inch wide; then cut diagonally into bite size diamonds (keeping your knife buttered or oiled).", "Store in airtight container; stack layers with waxed paper between them.", "(Notes: If you prefer slightly ""burnt"" caramel, cook to 325u00b0F and be sure to open a window or put your range hood on high; Too, the lemon zest called for imparts a noticeable citrus flavor--you might reduce this amount if you're not fond of it)."]
