Boil Almonds: Bring a small pot of water to a boil. Add the almonds and boil for 3 minutes. Drain and peel the almonds if desired. Toast the almonds in a dry pan over medium heat for a few minutes until golden and fragrant. Set aside.

Toast Walnuts: Toast the walnuts in the same pan for a few minutes until they are also golden and fragrant. Set aside.

Grease and Dust: Lightly oil a 22x9 cm mould. Sprinkle the inside with icing sugar to coat evenly, shaking out any excess. This will prevent the candy from sticking.

Combine Sugar and Honey: In a heavy saucepan, combine the sugar and honey. Heat over medium until the mixture comes to a boil, stirring occasionally. Once boiling, reduce the heat slightly and continue to cook without stirring.

Test Syrup: Test the syrup by dropping a teaspoon of it into a cup of cold water. If you can form a soft ball with the syrup in the water, it’s ready. Remove from heat.

Whisk Egg White: In a separate bowl, whisk the egg white until frothy but not stiff.

Add Syrup to Egg White: Gradually pour the hot syrup into the egg white, whisking continuously to prevent the egg from scrambling.

Cook Mixture: Return the mixture to low heat and continue to cook, stirring continuously, until the mixture thickens and starts to pull away from the sides of the pan.

Mix in Nuts: Remove the mixture from heat and stir in the toasted almonds and walnuts.

Pour into Mould: Quickly pour the mixture into the prepared mould, spreading evenly.

Cool and Refrigerate: Let it cool slightly at room temperature, then refrigerate for at least 12 hours to set completely.

Slice and Dust: Once set, turn out the treat onto a cutting board and slice into desired pieces. Dust with more icing sugar if desired before serving.