Posted By: Staff
1 Cup of blanched filberts 2 Cans (4 1/2 ounce size) of blanched almonds 2 Cups of sugar 1 Cup of light corn syrup 1/2 Cup of honey 1/4 Teaspoon of salt 2 Egg whites 2 Teaspoons of vanilla extract 1/4 Cup of butter, softened
Preheat the oven to 350°F. Spread filberts and almonds on a cookie sheet. Toast in the oven for 10 minutes until golden. In a heavy 3-quart saucepan (preferably one with a straight side), combine the sugar, corn syrup, honey, salt, and 1/4 cup of water. Stir over medium heat, until sugar is dissolved. Continue cooking, without stirring, to a temperature of 252°F. on a candy thermometer, or until small amount in cold water forms a hard ball. Meanwhile, in a large bowl use the electric mixer to beat the eggs at high speed, until stiff peaks are formed. In a thin stream, pour about 1/4 of the hot syrup over the egg whites, beating constantly, at high speed for 5 minutes, until mixture is stiff enough to hold its shape. Cook the rest of the syrup to 315°F. to 318°F. on a candy thermometer, or until a small amount in cold water forms brittle threads. In a thin stream, pour the hot syrup over the meringue, beating constantly, at high speed, until stiff enough to hold its shape. Add the vanilla and butter, beating until thickened again, about 5 minutes. With a wooden spoon, stir in the toasted nuts. Turn the mixture into a buttered 11 x7x1 1/4-inch pan. Smooth the top with a spatula. Refrigerate until firm. Loosen the edge of candy all around; turn out in a large block. With a sharp knife, cut into 1 1/2 x 1-inch pieces. Wrap each piece in wax paper. Refrigerate until ready to serve.