This traditional Christmas candy is becoming more common throughout the year as supermarkets offer it as a standard product. However, it is still associated with the Christmas season where it is served after meals on a platter full of all kinds of Christmas sweets, nuts and dried fruits.
1 kilo of honey
500 g sugar
1.5 kilos almonds
The grated peel of one lemon
Heat the honey to reduce the liquid then stir in the sugar. Separate the eggs and beat the whites till stiff, then add to the honey/sugar mixture and mix for 8 to 10 minutes. Next turn down the heat and stir the mixture constantly until it caramelizes. Stir in the almonds and the lemon peel. Pour the mixture into a wooden or non-stick metal pan and allow it to cool. Once cool, store in a sealed container.