Virtually impossible to eat, not easy to make, but these little sticks of cooked honey are a favorite in Provence.

Heat 1⅓ cups of honey in a heavy enamel saucepan or a copper pan, or even better, in a metal mold used for making caramelized custard. Stir with a wooden spoon over a medium flame. For a more fragrant suce-miel, you may want to stir in 2 tablespoons of dried thyme. When the honey turns dark brown and liquid after about 15 minutes, remove from heat.

Spread in little sticks on a buttered sheet of waxed paper. Cover with another buttered sheet and let them cool. Keep in a dry, cool place. With scissors, cut into pieces a few sticks at a time.