Ingredients
- 2 cups sugar
- 1 cup corn syrup
- 1/2 cup honey
- 2 egg whites
- 1 tsp vanilla
- 1/2 cup unsalted butter, softened
- 1/3 cup almonds, unbleached and toasted
- 1/2 cup glace cherries (not imitation)
- 1/4 cup water
- 1/4 tsp salt
- you can substitute pistachios for the almonds, if you like
Preparation
Step 1
1. Grease an 11x7 inch baking dish and line with waxed paper. Place the sugar, syrup, honey, 1/4 cup water and 1/4 tsp salt in a heavy-bottomed saucepan and stir over low heat until dissolved. Boil for 8 minutes or until the mixture reaches the hard ball stage, or 250 degrees F on a candy thermometer.
2. Beat the egg whites in a bowl with an electric mixer until firm peaks form. Slowly pour a quarter of the syrup onto the egg whites in a thin stream and beat for up to 5 minutes or until the mixture holds its shape. Place the remaining syrup over the heat and cook for 2 minutes or until it reaches hard coach stage, or 290 degrees F on a candy thermometer. Pour slowly onto the meringue mixture with the mixture running and beat until very thick.
3. Add the vanilla and butter and beat for 5 minutes. Stir in the almonds and cherries using a metal spoon. Turn the mixture into the pan and smooth the top with a flexible-bladed knife. Refrigerate for at least 4 hours or until firm. Cut into pieces with a very sharp knife. Wrap each piece in plastic wrap and store in the refrigerator.
Makes 2 lbs.