Heat Sugar Mixture:
In a heavy saucepan, combine sugar, honey, and water.
Cook over medium heat, stirring until sugar dissolves.
Continue cooking without stirring until the mixture reaches 310°F (154°C) on a candy thermometer.
Whip Egg Whites:
While the sugar mixture heats, beat egg whites and salt in a large bowl until stiff peaks form.
Combine Mixtures:
Slowly pour the hot sugar syrup into the egg whites while beating on low speed.
Once incorporated, increase speed to medium and beat until the mixture thickens.
Add Flavor and Nuts:
Stir in vanilla extract and toasted almonds quickly.
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