The trick to making these sweets is in the beating. It does take a bit of elbow grease to get to the creamy white stage but fortunately it doesn’t take very long.
If you don’t possess a thermometer for checking the temperature use the cold water test.
At the right temperature the sugar syrup when dropped into cold water should form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.
Makes about 450 g
300 g granulated sugar
75 g clear honey
50 g whole blanched almonds
few drops vanilla essence
Lightly oil a large baking sheet.
Gently heat the sugar and honey in 100 ml water in a heavy saucepan until the sugar has dissolved and the honey has melted, stirring with a wooden spoon.
Bring to the boil, cover and boil until the temperature reaches 116C the soft ball stage.
Dip the base of the pan in cold water, then add the nuts and vanilla essence and beat hard until the mixture is thick and creamy.
Pour onto the baking sheet and separate the nuts using two oiled forks. Leave to cool.
Store in an airtight container between sheets of greaseproof paper.