Photo by Jonathan Boncek

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10 servings

  • ½ cup sugar
  • ½ cup orange blossom honey
  • ⅔ cup whole hazelnuts
  • 1½ cup slivered almonds, toasted
  • ½ cup candied orange peel
  • ¼ cup candied citron
  • ¼ cup candied lemon peel
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon white pepper
  1. Combine the sugar and honey. Bring to a boil and cook to softball stage (240 degrees). In the meantime, combine the remaining ingredients in a large bowl.
  2. Add the cooked honey mixture to the other ingredients and mix until incorporated. Transfer to a greased 8-inch pan lined with parchment paper. Spread mixture evenly in pan. Let cool.
  • from Pastry Chef Emily Cookson formerly of Butcher and Bee, Charleston, South Carolina

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