 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
|
Keep in the refrigerator, they are sticky Ingredients:
1 cup almonds |
1 cup shelled hazelnuts |
2 egg whites |
1 1/2 cup honey |
1/2 cust superfine sugar |
Directions:
1. Preheat the oven to the lowest temp. Line an 8 inch square pan with parchment.
2. Spread almonds and hazelnuts on separate baking sheets and toat in the oven for aobut 30 minutes. Tip on to a clean dishtown and rub off the skins. Coarsely chop both types of nuts.
3. Whisk the egg whites in a clean bowl until stiff, then gently stir in chopped nuts.
4. Put the honey and sugar into a small, heavy pan and bring to the boil. Stir in te nut mixure and cook over medium heat for 10 minutes
5. Turn the mixture into the pan and level the top. Cover with another piece of parchment, put weights (such as food cans) on top and chill for a least 2 days.
|
|