"Turron de Alicante" (hard nougat)

1 kilo Rosemary Honey
500 gms sugar
2 egg whites
1,500 gms almonds, heated up in oven
1 lemon

Slowly heat the honey in a saucepan until all the water that it contains has evaporated. Add the sugar and mix with a wooden spatula.

Beat the egg white until stiff and then add to the mixture.

Stir briskly with the spatula for eight to ten minutes then stir slowly over a low flame until it begins to caramelise (turn brown)

Put the hot almonds into the honey mixture with the rind of the lemon

Mix well and let cook slowly for a few minutes taking care it does not stick

The mixture is then poured into wooden moulds lined with rice paper

After two and a half hours, the turron is cut. When it is completely cold, the slices are stored in an airtight container.