Honey and nut clusters
These need to be kept refrigerated. They are sticky but good.
2/3 cup blanched almonds
1 cup shelled hazelnuts
Whites of 2 eggs
1/3 cup honey
½ cup sugar
1. Preheat the oven to the lowest possible temperature.
2. Line an 8-inch square pan with parchment paper.
3. Spread the almonds and hazelnuts on separate sheets and toast for 1/2 hour in the oven.
4. Cool them on a cloth and rub off the skins. Coarsely chop them.
5. Beat the egg whites until they are stiff and stir in the nuts.
6. Put he honey and sugar into a heavy saucepan and bring to a boil.
7. Stir in the nut mixture and cook over medium heat for 10 minutes.
8. Turn the mixture out onto the prepared pan and smooth the top.
9. Cover the top with another piece of parchment paper and chill for two days with weights on top like canned goods.
Yield: 4 dozen clusters