Torrone Candie

Directions

• 
  Mix honey, brown sugar, water and glucose in a thick-bottomed pan. Cook over low heat until it reaches a temperature of 140 degrees.
• 
  Whisk the egg whites in a large metal bowl with a pinch of salt into the solid snow. Pour hot caramel (140 degrees), stirring gently and constantly. Stir constantly until the caramel has cooled, about 10 minutes, preferably with a blender.
• 
  When the mixture has cooled a bit, add chopped and previously roasted almonds (or nuts of your choice).
• 
  Combine the egg whites very quickly with the almonds and pour onto floured baking paper. Shape the mixture into a rectangle with your hands and leave the torrons to dry overnight.
• 
  Cut them into slices and serve.