This traditional treat is easy to prepare with the right tools. Stick with silicone.
16 ounces honey
1 cup sugar
16 ounces chopped walnuts or a combination of other nuts like pecans and almonds
In heavy saucepan, over low heat, cook honey and sugar until completely dissolved.
Add chopped nuts and simmer over low flame for an additional 20-30 minutes stirring frequently with a wooden spoon to prevent burning. Cook until the mixture turns medium brown or reads 220 degrees on a candy thermometer.
Drop tablespoonfuls of the hot mixture into a small-portioned silicone muffin pan to achieve pieces that are attractive as well as delicious.
If you prefer to spread and cut the noont, try one of our heavy-duty exoglass cutters. Made of strong nylon, embedded with glass fibers, these cutters will easily cut through the sticky candy. Using a 1 ½” cutter will yield the perfect size candy. Be sure to grease the pan before spreading the candy or use a silpat non-stick mat to ensure your noont does not remain stuck to the pan. Cut the noont while still warm.