This stuff is sweet... I mean it... really! It's essentially candied chicken. This would be an excellent side dish, but is most certainly way, way too sweet to be the main dish. Did I mention that it's very sweet? If you serve this to a diabetic then please have an ambulance ready.
Oh, and it also happens to taste good.
For something less ... unusual, you can leave out the chicken and quadruple (or more) the quantity of pine nuts and you'll have something similar to peanut brittle.
Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; than take kyrnelys of Pynotys & caſte ther-to; & take chyconys y-ſothe, & hew hem in grece, & caſte ther-to, & lat ſethe y-fere; & then lat droppe ther-of on a knyf; & if it cleuyth & wexyth hard, it ys y-now; & then putte it on a chargere tyl it be cold, & mace lechys, & ſerue with other metys; & if thou wolt make it in ſpycery, then putte non chykonys ther-to.
T. Austin (ed.): Two Fifteenth-Century Cookery-Books