Ingredients
2 cups whole blanched almonds
1 cup filberts (hazelnuts)
2 cups sugar
1 cup light corn syrup
1/2 cup honey
1/4 tsp. salt
1/4 cup water
2 egg whites
2 tsp. vanilla
1/4 cup butter at room temperature

Directions
Heat oven to 350 degrees F. Spread the almonds on a baking sheet and bake about 10 minutes or until lightly browned. Spread the filberts on a second baking sheet and bake about 15 minutes, until the nuts are lightly browned and the skins begin to flake off. Remove from oven and while still hot, rub a few nuts at a time in a towel to remove as much of the skin as possible. The nuts can be prepared a day ahead.

Butter an 11x7x2-inch glass baking dish. In a large, straight sided, 3-quart pot combine the sugar, corn syrup, honey, salt and water. Stir over medium heat until the sugar dissolves. Continue to cook without stirring until the mixture measures 252 degrees F. on a candy thermometer.

Meanwhile, in the large bowl of an electric mixer (not a portable mixer) whip the egg whites at high speed until stiff peaks form when the beater is lifted. Still beating, pour about 1 cup of the hot syrup into the egg whites. Beat another 3 to 5 minutes, until the mixture is stiff.

Meanwhile, cook the remaining syrup until it reaches 315 degrees F. on a candy thermometer. Pour in a thin stream into the egg white mixture while beating. Beat 3 to 5 minutes (by hand with a wooden spoon if too stiff for the mixer), until the mixture holds its shape again. Add the vanilla and butter and beat 5 minutes longer, until thick again. Mix in the toasted nuts.

Turn the mixture into the prepared pan. Wet fingers and smooth the surface. Chill until firm, about 2 hours or more. Loosen around the edges with a spatula and turn the candy out onto a board. Cut into 1-inch square pieces. Wrap each piece individually in waxed paper or clear plastic wrap. Makes about 2 pounds of candy.