Instructions

1. Melt 1/2 cup of honey, 1/2 cup sugar and 1 ounce of almond paste together. Stir the whole time with a wooden spoon until reaching the soft-crack stage of 270ºF.

2. Let the mixture cool to 180ºF. Add 1 cup of dry powdered milk and mix well with a wooden spoon.

3. Let cool to 110º F.
   Roll the candy out on a cutting board using a rolling pin.
   While still warm cut into rectangular chunks about one inch long and 1/2 inch thick.
   Let harden and then wrap in wax paper pieces to store.