2 cups sugar
1 cup glucose
1 cup honey
3 egg whites – beaten
700 g roasted almonds
Heat the sugar, glucose and honey to a “hard crack” – 280 degrees F on a confectionery thermometer.
Gently pour the sugar mix into the egg whites and fold through.
Blend in the almonds and cherries if you like.
Pour into tin, and wait 24 hours before cutting.