Ingredients:
- 1.25 cups granulated sugar
- 1/4 cup honey
- 1/2 cup water
- 1 tsp vanilla extract
- 1 tsp salt
- 2.5 cups almonds, well-toasted
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray, or line it with a nonstick Silpat mat. Set aside for now. Fill a sink with about an inch of ice water.
2. Combine the sugar, honey, and 1/2 cup water in a medium saucepan over medium-high heat, and stir until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and bring the mixture to a boil.
3. Cook, stirring occasionally, until the thermometer reads 240 degrees F/115 C. Once at the right temperature, remove the pan from the heat and dip the bottom in the ice water for about 10 seconds to stop it from cooking further.
4. Add the vanilla, salt, and toasted almonds to the honey mixture and begin to stir. As you continue to stir the honey candy will go from being almost clear and shiny to opaque and matte. It will get thicker and more difficult to stir.
5.>When it becomes very thick and creamy and almost impossible to stir further, it's ready. Drop small spoonfuls of nuts onto the prepared pan in clusters. Allow them to set completely at room temperature before removing them from the baking sheet. Store Honey Almond Clusters in an airtight container at room temperature for up to a week.
