In a saucepan, we combine 100 g of granulated sugar, 2-3 tbsp. l water and 40 g of honey. Cook to a temperature of 120 degrees.
In a blender, beat 1 chicken egg protein and salt.
In the finished syrup in two stages, send the whipped protein and mix it with quick movements. Then we continue to boil the syrup, stirring constantly, for 30 minutes.
The resulting mixture is transferred to the bowl and beat with a whisk for a short time.
Add 150 g of peeled almonds and mix.
Evenly distribute the mass in silicone form and send it to the refrigerator for 1 day.