Homemade Almond Honey Candy (Almond Brittle)

Ingredients

• 200 g Almonds (raw, unsalted) (Will be blanched, skins removed, then roasted)
• 1 large Egg white (Use fresh egg white; ensure bowl is grease‑free)
• 125 g Granulated sugar (Will be dissolved with honey over low heat)
• 125 g Honey (light, preferably mild flavor) (Adds flavor and helps the candy set)

Instructions

1. Boil the almonds

   Place the 200 g almonds in a saucepan, cover with water and bring to a boil. Boil for 3 minutes.

   Time: PT3M

2. Blanch and remove skins

   Drain the almonds and rinse with cold water. Pinch each almond between thumb and forefinger; the skin should slip off easily. Discard skins.

   Time: PT5M

3. Roast the almonds

   Spread the blanched almonds in a single layer on a baking sheet. Roast in a pre‑heated oven at 170°C for about 12 minutes, stirring halfway through.

   Time: PT12M

   Temperature: 170°C

4. Whisk the egg white

   In a clean mixing bowl, whisk the egg white until it becomes thick and glossy, forming soft peaks.

   Time: PT5M

5. Dissolve sugar and honey

   Combine the 125 g sugar and 125 g honey in a small saucepan. Heat over low heat, stirring constantly, until the sugar fully dissolves and the mixture is smooth.

   Time: PT5M

   Temperature: low

6. Incorporate egg white and cook the candy base

   Remove the saucepan from heat and gently fold in the whisked egg white. Return to low heat and stir continuously for about 5 minutes until the mixture thickens and becomes glossy.

   Time: PT5M

   Temperature: low

7. Add roasted almonds

   Stir the roasted almonds into the candy base until evenly coated.

   Time: PT2M

8. Mould and cool

   Pour the mixture into prepared moulds, smoothing the top with a spatula. Let it sit at room temperature for a few minutes, then transfer to the refrigerator to set for at least 12 hours.

   Time: PT5M

Nutrition Facts

Calories

254

Protein

5 g

Carbohydrates

28 g

Fat

12 g

Fiber

1.5 g