How to make it

  • Line a 9x13" pan with wafer paper and grease the sides of the pan well.
  • Combine egg whites, meringue powder and cream of tartar in the bowl of a stand mixer fitted with the whip.
  • Beat whites until frothy, then stream in the vanilla sugar while beating until the mixture forms soft peaks. Set aside, but keep it in the mixer.
  • Combine the regular sugar, honey, agave nectar, corn syrup, salt and water in a saucepan (at least 4-quart size).
  • Bring to a boil, uncovered and without stirring.
  • Cook until the syrup reaches 300°F / 149°C.
  • Begin re-whipping the egg white mixture on medium speed, then wearing oven mitts (I suggest something like the Ove Glove) pour syrup over egg whites in a thin steady stream down the side of the bowl.
  • Beat in vanilla.
  • Continue beating at high speed until mixture is stiff (about 5-10 minutes).
  • Remove bowl from the mixer and immediately begin to work in the nuts and seeds.
  • Turn into the pan and press out into an even layer (I used a bench scraper and a greased silicone spatula).
  • Cool for 2 hours, then turn out onto a cutting board and chop into pieces with a very sturdy knife.
  • Dust with cornstarch.
  • Store in a cornstarch dusted, airtight container.

Reviews & Comments 2

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  • PongoUSA 1 year ago
    That sounds good. Now I only have to find meringue powder ...
    Was this review helpful? Yes Flag
  • jo_jo_ba 1 year ago
    Amount Per Serving
    Calories: 229.9
    Total Fat: 5.8 g
    Cholesterol: 0.0 mg
    Sodium: 13.8 mg
    Total Carbs: 23.0 g
    Dietary Fiber: 0.9 g
    Protein: 2.1 g
    Was this review helpful? Yes Flag

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