Ingredients
2 cups roasted almonds, chopped
1/2 cup honey
2 extra large egg whites, beaten stiff
1/2 cup sugar
2 tablespoons water
1 teaspoon vanilla extract
Directions
o Beat egg whites till stiff.
o On low heat warm up the honey.
o Remove the honey from the heat, and mix it with the beaten egg whites.
o Meanwhile, mix water, sugar and vanilla together.
o Place the sugar, vanilla extract and water mixture in a large pan. Heat up the mixture until the sugar is nicely caramelized, stirring constantly.
o On low heat add the honey and the beaten egg white mixture to the caramelized sugar. Stir the resulting mixture constantly until the egg whites are cooked through, and the mixture turns into a syrup.
o Add the almonds to the pan and mix thoroughly until the nuts are thoroughly coated.
o Line a cookie sheet with parchment paper .
o Pour in the almond mixture on the cookie sheet.Flatten out the mixture with a greased wooden spoon or the palms of your hands until it is about 1/2 inch thick.
o Keep in the fridge until needed (Should rest for at least 8 hours).
o Cut into squares before serving.
Notes
Photo: Mary Melfi. |
