1 c. blanched filberts
2 cans (4 1/2 oz. size) blanched whole almonds
2 c. sugar
1 c. light corn syrup
1/2 c. honey
1/4 tsp. salt
2 egg whites
2 tsp. vanilla extract
1/4 c. butter, softened

Preheat oven to 350 degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10 minutes, until golden. In heavy, straight-side 3 quart saucepan, combine sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until sugar is dissolved. Continue cooking, without stirring to 252 degrees on candy thermometer, or until a small amount in cold water forms a hard ball.

Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff peaks form. In thin stream, pour about one fourth of hot syrup over egg whites, beating constantly, at high speed 5 minutes, until mixture is stiff enough to hold its shape. Cook rest of syrup to 315 to 318 degrees on candy thermometer, or until a small amount in cold water forms brittle threads.

In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape. Add vanilla and butter, beating until thickened again, about 5 minutes. With wooden spoon, stir in toasted nuts. Turn mixture into buttered 11 x 7 x 1 1/4 inch pan. Smooth top with spatula. Refrigerate until firm.

Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1 1/2 x 1 inch pieces. Wrap each in waxed paper. Refrigerate. Makes 2 1/2 pounds.