3 cups crushed shredded wheat cereal (9 large biscuits)
1-1/4 cups finely chopped walnuts
3 Tablespoons sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon salt
¾ cup butter, melted
1 cup granulated sugar
½ cup water
½ cup honey
2 Tablespoons lemon juice
Vanilla ice cream, for each serving
Instructions
Heat oven to 400 degrees F. Combine shredded wheat, walnuts, 3 Tablespoons sugar, cinnamon, cloves, and salt. Turn into a well-greased square baking pan, 9-by-9-by-2 inches. Pour melted butter evenly over shredded wheat mixture in pan. Bake until light brown, about 20 to 25 minutes.
While mixture is baking, mix 1 cup sugar with the water in a heavy saucepan. Heat to boiling; reduce heat. Simmer for 5 minutes, stirring constantly. Stir in honey and lemon juice. Simmer 5 minutes.
Remove mixture from oven. Pour hot syrup evenly on top immediately, and press down with the back of a spoon. Let stand at room temperature for 4 to 6 hours before cutting into squares. Serve with vanilla ice cream. Makes 16 squares.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-november-1975/