- 1
Ingredients
- 1 1/4 cup honey
- 4 cups blanched almond flour
- 2 egg whites
Preparation
Step 1
Fill your sink or a large bowl or saucepan with cold water (maybe throw in a few ice cubes).
Pour honey into a medium saucepan with a candy thermometer attached to the side.
Heat honey over low heat (or medium-low) until the honey reaches 240F (this should take a long time, something like 10 minutes, with no need to stir while the honey is heating).
Remove pot from heat (but leave the element on the stove on, and turn up to medium-low if you had it on low) and remove the candy thermometer from the pot. Place the bottom of the pot in the prepared cold water. Stir the honey until it is thick and creamy (this will take 3-4 minutes and will feel like an eternity for your arm).
Stir in almond flour and egg white. Place back on the heat and stir constantly for 2-3 minutes, until thick.
Pour into the bowl of a standing mixer with paddle attachment. Set mixer to low and allow to mix until cooled to room temperature (this will probably take 20-30 minutes). Alternatively, you could pour out onto a clean surface (counter or baking sheet, maybe lined with parchment paper since this stuff is pretty sticky) and turn/kneed with a pastry scraper until cool.
Place in a sealed container and refrigerate overnight to set. Enjoy!