Instructions: Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 - 270 F). Add salt to eggs. Beat until stiff.

Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 - 290 F). Pour gradually onto egg mixture, beating constantly. Place over fire on asbestos mat. Beat until thick. Add flavoring and nuts.

Pour into well-buttered, shallow pans. When cool cut in squares.

Coat these with melted chocolate. Winifred McGovern, Waterville, MN.

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