Step 1

Cover a rectangular mold with baking paper, also leave a strip of paper to cover the mold. Roast the almonds in a frying pan over a medium heat for 10 minutes.

Step 2

Whisk the egg whites into a thick foam. Bring the honey to the boil in a saucepan (about 3 liters). Remove the pan from the stove and gently stir in the egg whites with a pastry scraper.

Step 3

Stir constantly and simmer over a low heat for 20-25 minutes. The mixture will first increase in volume, then evaporate and change color. During the last minutes of cooking, the bottom of the pan should be visible when stirring. Cook and stir the mixture until it has a caramel color.

Step 4

Remove the pan from the stove. Add the almonds and a pinch of salt and stir. Pour the mixture into a baking dish and let cool at room temperature. Cover with baking paper and place in the refrigerator for 3 hours to harden.

To check if the mixture is ready, drop a little of the mixture onto a small plate and place in the refrigerator for 1 minute. If the drop solidifies, the pan can be removed from the stove.