Ingredients:
3 tbsp water
225g sugar
225g liquid glucose
100g honey
225g walnut halves, lightly toasted
1 egg white
Method:
Combine the water, sugar, liquid glucose and honey in a pan and heat gently until the sugar has all dissolved then bring slowly to a boil (watch the pan carefully as, during the first stages of cooking the mixture can quickly boil over).
As the sugar mixture keeps coking prepare the egg whites by whisking until stiff in a clean and dry bowl. Arrange the walnuts on a marble surface (or on a large baking tray covered with rice paper). When the sugar syrup has reached the Soft Crack Stage (about 135°C as measured by a confectioner's thermometer), take the pan off the heat and, whilst whisking continually, gradually pour the hot syrup into the bowl with the egg whites. Continue whisking as the mixture cools and after between 2 and 3 minutes the mixture will turn pure white and will begin to thicken and turn stiff.
Continue whisking until you can hardly move the whisk through the mixture then immediately spoon over the nuts. Leave aside for about 1 hour to set then break into pieces and store in an air-tight jar.
Click on the image, above to submit to Pinterest.