Torrone

In a pan filled with boiling water, add the almonds and let them cook for 3 minutes. 

After this indicated time, drain all the water and peel the almonds, by simply squeezing them. 

Transfer them to a baking sheet, spread them, take to a preheated oven at 200°C (392°F) and roast for 15 minutes. 

In a bowl, add 1 egg white and beat well until stiff peaks form.

Once you’ve done that, in a skillet, add the refined sugar and the honey, turn on the heat and stir well until the sugar fully dissolves. After that, turn off the heat and let it cool for 5 minutes.

After this indicated time, gradually add the beaten egg white and keep stirring.

Once you’ve added all the beaten egg white, turn on the heat and cook over low heat for another 10 minutes, always stirring nonstop. 

Finally, turn off the heat, add all the roasted almonds and stir until incorporated.

Now transfer all this mixture to a small loaf tin lined with plastic wrap and non-stick baking paper at the bottom. 

Cover with the plastic wrap and press down on it to make it flat.

Take to the fridge and let it chill for at least 12 hours.

After this indicated time, slice the candy and serve.