This divinity recipe combines honey and almonds to add a unique flair to one of the most popular of homemade candies.
It’s quite fitting to combine the ingredients of honey and almonds.
Without honey bees, there would be very few almonds, because almond growers are highly dependent upon honey bees for the pollination of their crops.
And many commercial beekeepers are dependent upon the pollination fees they receive from almond growers to stay in business.
So it’s rather symbolic to have honey and almonds complimenting and depending each upon the other in a recipe.
I’ll bet your taste buds will consider the combo to be a ‘divine’ match!
This recipe is from a 1921 cookbook.
Note: This recipe for divinity requires preparing 2 mixtures separately, and then combining them later.
What You’ll Need for Mixture #1:
- 3 cups of sugar
- 3/4 cup of water
- 1/2 cup of light corn syrup
- 1/2 cup of honey
What You’ll Need for Mixture #2:
- 1 cup of sugar
- 1/2 cup of water
Additional Ingredients:
- 3 egg whites, beaten
- 1 teaspoon of vanilla
- 1 1/2 cup of almonds
Honey Almond Divinity Instructions:
1. Blanch the almonds and shred them into coarse pieces. Brown them in an oven under low heat.
2. Combine all of the ingredients for mixture #1 in a saucepan and stir until the sugar is completely dissolved.
3. Heat mixture #1, without stirring, until the mixture reaches 246 degrees F – the firm ball stage (a drop of the mixture placed in cold water forms a firm ball). If any sugar crystals form on the side of the pan while the mixture is cooking, wipe them away with a wet cloth.
Tip: While mixture #1 is cooking, you can combine the mixture #2 ingredients (sugar and water) in another saucepan.
4. Once mixture #1 has reached the firm ball stage, remove it from heat and start cooking mixture #2.
5. After removing mixture #1 from the heat, pour it slowly over the beaten egg whites, beating constantly as the mixture is poured into the egg whites.
6. Continue beating the egg white mixture as mixture #2 cooks. Heat mixture #2 to the hard ball stage, or 255 degrees F. Then pour mixture #2 into mixture #1 (the egg white mixture) and beat until the candy will not adhere to your finger when you touch it gently.
7. Stir in the vanilla and almonds, and then pour the candy into a lightly buttered pan.
8. Cut the candy into squares once it has cooled.
