Servings: 25

650ml of honey 650ml of honey
450g of sugar 450g of sugar
120g of egg white (4) 120g of egg white (4)
160g of almonds 160g of almonds
160g of peeled peanuts without salt 160g of peeled peanuts without salt
160g peeled pistachios 160g peeled pistachios
1 tsp salt 1 tsp salt
2 tablespoons of lemon zest (2) 2 tablespoons of lemon zest (2)
1 tbsp vanilla 1 tbsp vanilla
3 tablespoons of corn starch 3 tablespoons of corn starch
Neutral oil for cutting Neutral oil for cutting

Start by toasting the nuts in a pan or in the oven.
In a high pot, cook the sugar with the honey over medium heat without stirring until it reaches 147°C.
Whip the egg whites until stiff and add the mixture in a thread while continuing to beat until it is lukewarm.
In the same bowl add the nuts, vanilla, salt, lemon zest and mix well with a paddle.
Spread the mixture in a 25x25 cm mold with wax paper, compact it well, sprinkle cornstarch, cover it and let it rest for 5 hours or overnight.
Cut it with a lightly oiled serrated knife and you're done.

You can wrap them in cellophane or wax paper and decorate with colored ribbons.  You can wrap them in cellophane or wax paper and decorate with colored ribbons.