1 cup honey
1 cup peanut, almond, cashew or allowed nut butter
1 teaspoon coconut oil (original recipe calls for 1 tablespoon of unsalted butter, which you can use if not dairy-free)
Optional: 1/2 cup chopped nuts

1 cup honey 1 cup peanut, almond, cashew or allowed nut butter 1 teaspoon coconut oil (original recipe calls for 1 tablespoon of unsalted butter, which you can use if not dairy-free)

Put honey in a heavy saucepan over medium heat until it comes to a boil. Cook, stirring frequently, until mixture reaches 270 degrees F on a candy thermometer.

Turn off the burner, stir in the nut butter and coconut oil (and chopped nuts, if desired) then remove from heat. Place the pot down into a sink filled with a few inches of cold water. Keep vigorously stirring the candy until it is stiff.

At this point you can either: (1.) form the candy into small balls and place in little paper candy cups or (2.) press it out onto a cookie sheet lined with parchment or wax paper, chill for about ten minutes then cut into small pieces.

Store the candy in the refrigerator for a week or so or your freezer for two to three months.