1 1/2 pounds shelled walnuts (approximately 6 cups), finely chopped
2 cups honey
6 tablespoons sugar
1. Preheat oven to 350° F. Spread the chopped nuts in a single layer in a pan and toast them in the oven for 8 to 10 minutes. Stir with a spoon from time to time for even toasting. Watch carefully for any sign of burning.
2. In a heavy 2-quart pan, combine the honey and sugar. Stirring constantly, bring to a boil. When the syrup reaches 220° F (use a candy thermometer for accuracy), lower the heat and stir in the nuts. Continue stirring and cook for 15 minutes.
3. Brush the inside of an 8 to 9 inch round pie pan with cold water and pour in the nut mixture. Smooth the top and set aside, uncovered, to cool.
4. When firm, dip the pan into hot water and invert a flat plate on top. Grasping the two firmly together, turn it over. The candy should slide out in one piece. Take a sharp knife, dip it in hot water, and cut the candy into diamond shapes. The candy will keep at room temperature for about one week.