Turrón de Alicante

Steps

1. Preheat the oven to 350°F (180°C).
2. Roast the almonds for a few minutes, stirring occasionally, until lightly toasted but not burnt.
3. In a saucepan, combine sugar and water and heat slowly to make a syrup, bringing it to 250°F (121°C) for a caramel consistency.
4. Remove the syrup from the heat.
5. In a separate saucepan, melt the honey.
6. Add the hot honey to the sugar syrup and stir to combine.
7. Cook over low heat for 5 minutes, stirring constantly.
8. Beat the egg white until stiff, then gently fold it into the syrup mixture.
9. Add the hot roasted almonds and mix well.
10. Line the bottom of a rectangular bottomless metal frame (about 8x6 inches) with a wafer paper.
11. Pour the turrón mixture into the frame to a thickness of about ½ inch (1 cm).
12. Place a second wafer paper on top, pressing firmly with your palm to secure it.
13. Refrigerate until the turrón hardens.
14. Cut into small squares or rectangles to serve.