I looooovvveee sweets. LOVE. SWEETS. I wasn't born with a sweet tooth, I was born with a set. No lie. I would be happy if sweets were the only thing left on earth to eat. Well, that might sound a bit extreme but you get the drift.
Speaking of sweets…
I saw this recipe in one of my trusty Taste of Home magazines and knew I had to try it. I've been venturing into candy making, especially since Christmas is right around the corner, and I loved that this didn't use any corn syrup. It uses honey. Honey is healthy right??
Well, I wouldn't say healthy, but it's more natural, so it's better for you than corn syrup…Any way, I don't think you need convincing. Here's the recipe from the Taste of Home Website.
- 1-1/2 teaspoons butter
- 2/3 cup superfine sugar
- 2 teaspoons cornstarch
- 1/2 cup honey
- 2 egg whites
- 2 cups ground Diamond of California® Almonds
- 1 teaspoon ground cinnamon
- 1 cup finely chopped Diamond of California® Almonds
- Grease a large bowl with the butter; set aside. In a large heavy saucepan over medium heat, combine the sugar, cornstarch and honey. Cook and stir until sugar is dissolved and mixture comes to a boil. Cover and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 286° (soft-crack stage).
- In a stand mixer, beat egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot sugar mixture in a slow, steady stream into the mixing bowl. Beat on high for 10 minutes or until mixture holds its shape and is lukewarm, scraping sides of bowl occasionally.
- Fold in ground almonds and cinnamon. Transfer to prepared bowl; cool to room temperature. Shape into 1-in. balls; roll balls in chopped almonds. Store in an airtight container. Yield: about 1 pound.
The only thing I did differently was to use walnuts instead. I didn't think to check the pantry before making them, but were really really tasty that they didn't even last long enough for me to take a couple fancy photos the blog. Oh well!