2 C. Whole Blanched Almonds (10 oz.)

1 C. Hazelnuts ( 4 oz.)

2 C. Sugar

1 C. Light Corn Syrup

½ C. Honey

¼ tsp. Salt

¼ C. Water

2 Egg Whites

2 Tsp. Vanilla

¼ C. Lightly Salted Butter room temperature

Heat oven to 350~. Spread almonds on a baking sheet and bake about 10 minutes until lightly browned. Spread hazelnuts on a second baking sheet and bake about 15 minutes until nuts are lightly browned and skins begin to flake off. Remove from oven and while hot rub a few nuts at a time in a tea towel to remove as much of the skins as possible. Nuts can be prepared a day ahead. If you buy blanched almonds and hazelnuts you can skip this step

Butter an 11 by 7 inch glass baking dish. In a heavy straight sided 3 quart saucepan combine sugar, corn syrup, honey, salt and water. Stir over moderate heat until sugar dissolves . Continue cooking without stirring until mixture registers 252~ on candy thermometer. Meanwhile in the large bowl of an electric mixer ( not a portable mixer) whip egg whites at high speed until stiff peaks form when beater is lifted. Still beating, pour about 1 cup of the hot syrup into the egg whites. Beat 3 to 5 minutes, until mixture is stiff. Meanwhile cook remaining syrup to 315~ on the candy thermometer. Pour in a thin stream into the egg white mixture while beating. Beat 3 to 5 minutes ( by hand with a wooden spoon if to stiff for mixer), until mixture holds it shape again. Add vanilla and butter and beat 5 minutes longer, until thick again. Mix in toasted nuts. Turn mixture into prepared dish. Wet fingers and smooth surface. Chill until firm about 2 or more hours. Loosen around edges with a spatula and turn candy out on a board. Cut into 1 inch square pieces. Wrap each piece individually in wax paper or clear plastic wrap.

A heavy duty mixer such as Kitchen Aid works well until mixing in the nuts which need to be done by hand

Teresa Peruchietti