1-1/2 cups white sugar 2 egg whites
1-1/2 cups white corn syrup 1 tsp. vanilla
1/3 cup water 1/2 tsp. almond extract
1/4 cup strained honey 1 cup chopped, blanched, toasted almonds
METHOD: Mix sugar, syrup and water together. Place over heat and boil until brittle when tested in cold water (about 280 deg. F). While syrup is cooking, beat egg whites stiff, add honey slowly and beat thoroughly. Add hot syrup slowly, beating constantly. (An electric range/stove is best to use.) Continue beating until it thickens (about five minutes); add flavoring and nuts. Pour immediately onto a shallow well-buttered cookie sheet with sides. Let stand several hours until set and cold. Cut and dip.