Mparmpoule with Muses Honey

Put the almonds in a saucepan with water. Boil them for 1-2 minutes. Strain them and pour cold water over them to peel them easily. By pressing the almond between the thumb and forefinger, the white almond slides out of its peel. Let them dry well.

Pour the sugar in a non-stick pan, on low to medium heat. Stir to prevent sticking. When the sugar starts to melt, add the honey and stir well. Start adding the peeled almonds, until they turn brown. The mixture will remain fluid, and you’ll know it’s ready when it turns golden.

Spread non-stick paper on a clean surface, add a little lemon juice and spread the hot mixture directly from the pot. Cover with another non-stick paper and roll the mixture with a rolling pin, flattening it until it reaches about one and a half centimeters in thickness.

While the mparmpoule is still hot, cut it into rectangular pieces – not the easiest of task, mind you! Place the pieces on a plate or baking sheet and let them cool completely.