1 cup blanched filberts
2 (4 1/2 oz) pkg blanched whole almonds
2 cups table sugar
1 cup light corn syrup
1/2 cup fresh honey
1/4 teaspoon salt
2 whole egg whites
2 teaspoons vanilla extract
1/4 cup butter or margarine, softened
Preheat oven to 350F degrees.
Spread filberts and almonds on cookie sheet. Toast in oven 10
minutes, until golden.
In heavy, straight-side, 3-quart 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 252F on
candy thermometer, or until a small amount in cold water forms a
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 315-318F 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 11x7x1-1/4 inch 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 1-1/2x1-inch pieces. Wrap each in waxed paper.
Makes 2-1/2 pounds