OMG! Don't get me started on more recipes... :-D I am a honey nut, and only use honey in my kitchen. My favorite recipe book for sweets is, "Naturally Delicious Deserts and Snacks" by Faye Martin on Rodale press. It is out of print, but you can find it on Alibris.com
In addition to the recipes I'm sharing here, this book also features sesame crunch candy, divinity, pralines, toffee and cashew brittle!
REMEMBER: Honey is a humectant (A substance having affinity for water ) Meaning, honey will draw moisture from the air. For that reason, you must always pick a clear day for making candy with honey. Also store your finished candy in an air tight container. Candy is best made in small batches.
My 2 favorite honey candy recipes from Naturally Delicious Deserts and Snacks:
Almond Crunch Candy:
1/3 cup butter
1/4 cup honey
3/4 cup slivered almonds
In a heavy skillet melt the butter; stir in honey. Add almonds. Cook over medium heat until golden brown and frankly, smoky! (about 7 minutes - double the recipe? It will take more time.) Spread in a buttered 8x8 pan. Work quickly while it is still very hot (you can spread chocolate chips on top at this point and they make a chocolate layer) Cut into squares while still warm. 36 (hard and crunchy) pieces
Cream Caramels:
1 1/3 cup honey
1/2 cup butter
2 cups cream
Combine honey, butter, and 1 cup of cream in a saucepan. Bring to a boil, stirring frequently. Cook mixture until it starts to thicken and darken. Add remaining cup of cream and continue to cook until firm ball stage. (244*) pour into buttered 8x8 pan. Again, a layer of chocolate chips and/or pecans at the bottom make a lovely addition.
My own personal favorite;
Caramel Popcorn made with Honey and Maple syrup:
2 cup honey
1 cup maple syrup
1/4 cup apple cider vinegar
20-30 cups of popped pop corn
3 TBS butter
2 tsp Baking Soda
Boil like heck in a fairly large vessel with a heavy bottom, until it reaches hard ball/crack stage (about 265*-270* - how crunchy do you like it? Higher temps = more crunch) Remove from heat. Add butter & stir briefly. Add baking soda - STAND BACK. Now you will understand why you needed a large pot! Let it foam and fuss as you stir it some more. Pour this caramel, over your popcorn (start with 20 cups, you can always add more.) Your popcorn should also be in a fairly large vessel that has been greased on bottom and sides. Watch out when pouring caramel - it is extremely hot! Coat the popcorn as much or as little as you like it. Once coated, keep stirring occasionally until it cools, or make it into popcorn balls immediately.
Too good....my dentist loves me. :-P