Preparation:
Lightly oil a baking sheet. In a heavy 4-quart saucepan, mix the honey, corn syrup and cream. Continue cooking until the mixture reaches 260 degrees on a candy thermometer. Remove from heat and quickly stir in the nuts, citrus peel and the orange flower water. Immediately spread onto the greased baking sheet and cool. When cool, cut into squares. Store in an airtight container up to about a week. |
