Cook Time: 15–20 minutes
Cooling/Setting Time: 2 hours
Total Time: 2 hours 40 minutes
Ingredients
1 1/2 cups blanched almonds, lightly toasted
1/2 cup pistachios or hazelnuts (optional, for variety)
2 cups granulated sugar
1/2 cup honey
1/4 cup glucose syrup (optional, helps prevent crystallization)
2 large egg whites
1 tsp vanilla extract
1 tsp orange zest (optional)
Edible rice paper or wafer paper, to line the pan
Instructions
Prepare the pan
Line a 9×9-inch (or similar) baking pan with edible rice paper or wafer paper. Lightly grease if needed to help it stick.
Toast the nuts
Preheat oven to 350°F (175°C). Spread almonds (and optional pistachios or hazelnuts) on a baking sheet and toast for 8–10 minutes until fragrant. Set aside to cool.
Whip the egg whites
In a clean, dry bowl, beat the egg whites until stiff peaks form.
Cook sugar syrup
In a medium saucepan, combine sugar, honey, and glucose syrup. Heat over medium heat, stirring until sugar dissolves. Bring to a boil and cook to the soft-ball stage (240°F / 115°C).
