Recipe By : Dee Penrod
Serving Size : 2 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Blanched filberts
9 oz Blanched whole almonds
2 c Table sugar
1 c Light corn syrup
1/2 c Fresh honey
1/4 ts Salt
2 Egg whites
2 ts Vanilla extract
1/4 c Butter -- softened
This candy is usually only made during the easter holidays.
Preheat oven to 350°F. Spread filberts and almonds on cookie sheet.
Toast in oven 10 minutes, until golden.
In heavy, straight-side, 3 qt saucepan, combine sugar, corn syrup,
honey, salt, and 1/4 cup water. Stir over medium heat, until sugar is
dissolved. Continue cooking, without stirring, to 252°F on candy
thermometer, or until a small amount in cold water forms a hard ball.
Meanwhile, in large bowl of electric mixer, at high speed, beat egg
whites until stiff peaks form.
In thin stream, pour about 1/4 of hot syrup over egg whites, beating
constantly, at high speed, 5 minutes until mixture is stiff enough to
hold its shape. Cook rest of syrup to 315 to 318°F on candy
thermometer, or until a small amount in cold water forms brittle
threads.
In thin stream, pour hot syrup over meringue, beating constantly, at
high speed, until stiff enough to hold its shape.
Add vanilla and butter, beating until thickened again--about
5 minutes. With wooden spoon stir in toasted nuts.
Turn mixture into buttered 11 x 7 x 1-1/4" pan. Smooth top with a
spatula. Refrigerate until firm.
Loosen edge of candy all around; turn out in large block. With sharp
knife, cut into 1-1/2 x 1" pieces.
