recipe 
yields
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
ingredients
steps
- 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.
- 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.
Date Published: 12.01.14
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- from Pastry Chef Emily Cookson formerly of Butcher and Bee, Charleston, South Carolina
