Sicilian Torrone/Nougat Candy

• 6 ounces honey
• 2 ounces sugar
• 8 ounces

Place the honey and sugar in a saucepan over medium heat until it liquefies. Add the almonds and stir for 10 to 15 minutes or until the liquid is the color of amber. Stir in the orange zest.

Pour mixture onto a piece of parchment paper and using a fork push the almonds down to compact them and push the edges in with the ever useful bench scraper to form a rectangle. Let cool and cut int