Well, I finally got my hands on some traditional, organic barley malt syrup. On the directions it says to: use one for one in recipes to replace honey.  Is there anything else to bear in mind when using this?  Since it is never discussed on this forum I thought it might be useful to people if I played guinea pig on this.  I am told that it results is a special crust and flavor but have no idea as what will really happen. Country Boy