Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (80 page)

4.
Place honey in a small saucepan and cook on medium heat until it reaches 238°F, soft ball stage.

5.
Pour honey into the flour mixture and stir to combine. Add the sesame seeds and stir to combine.

6.
Spread out mixture in the baking pan. Let cool until firm, about 2 hours.

7.
Using an oiled chef’s knife, slice into pieces.

Yield:

About 15 pieces

Storage:

Store between sheets of wax paper in an airtight container in a dry, cool place for up to 2 weeks.

General Description:

Jordan almonds have crisp, pastel-colored sugar shells and are a common sight at weddings and other elegant functions
. They are also known as
sugared almonds
or
almond dragées
, and as
confetti
in Italy and
koufeta
in Greece. These candies did not originate in Jordan: The name refers to the Jordan variety of almond.

History:

Ancient Romans gave out honey-covered nuts at festivities. When sugar became commonly available in Europe in the 15th century, it became common practice to coat nuts in sugar. Sugared nuts became popular at weddings from the Middle East through southern Europe, especially Italy. In the town of Sulmona, the Pelino family refined the technique of coating the almonds in sugar to create the familiar sugar-shelled candies. Today, the Confetti Pelino Company still makes them for Italian brides.

Serving Suggestions:

Jordan almonds are a common favor at wedding celebrations worldwide. It is traditional in Italy and most other parts of Europe to give out small bags containing five almonds, representing happiness, health, longevity, wealth, and fertility.

Candy-Making Notes:

Whereas modern Jordan almonds have a candy coating, the traditional
confetti
made in Italy use nothing
more than sugar to create the shell. This recipe uses a simple fondant coating.

Recipe:

1.
Preheat the oven to 350°F. Spread out almonds on several baking sheets. Toast them for 5 to 10 minutes, until you can smell them toasting. Remove from oven and let cool.

2.
Line clean, cool baking sheets with silicone baking mats.

3.
In a stand mixer with the paddle attachment, beat sugar and egg whites together until thick. Add food coloring if desired.

4.
Coat almonds with the fondant mixture.

5.
Place nuts on baking sheets to dry.

Yield:

About 4 cups of candy

Storage: