Torroncini di Gioia Tauro

Method

Heat the honey in a heavy-bottomed pan to 120°C, stirring occasionally to prevent crystallisation. Add the chopped almonds, hazelnuts, candied citron and orange peels, sesame seeds, vanilla extract, cinnamon and clove, stirring constantly to combine evenly. Continue heating to 130°C whilst stirring continuously to prevent burning. Pour the mixture onto rice paper laid on a marble slab or baking tray, spreading to approximately 1cm thickness. Allow to cool completely at room temperature for at least 2 hours. Once hardened, cut into small bite-sized pieces approximately 3cm long using an oiled knife. Store in an airtight container between sheets of greaseproof paper.