Aranzada

Method

Heat the honey gently in a large heavy-bottomed pan over a moderate heat, stirring occasionally until it reaches 160°C (hard crack stage), approximately 15-20 minutes. Stir in the chopped almonds, citrus zests, sesame seeds, aniseed and salt, mixing thoroughly until all ingredients are well coated and combined. Pour the mixture onto the wafer paper laid on a baking tray lined with greaseproof paper, spreading it evenly to a thickness of about 1 centimetre. Allow to cool completely at room temperature for at least 2 hours until it becomes brittle. Once set, break into irregular pieces with your hands or chop into rough chunks with a knife. Store in an airtight container for up to two weeks.