This is a recipe from a lady named Maria Louisa Manca, who is a very good cook from Catania (a beautiful city situated on the slope of Mount Etna in Italy), it’s a family favorite dessert from her native Sicily. 

Croccante alle Mandorle Siciliano

Ingredients: (for 7/8 servings)
500 gr almonds, lightly toasted
6 table spoons of sugar
4 table spoons of honey
1 pinch of cinnamon
1 pinch of grated orange peel

In a pan, over low heat, melt the sugar and the honey. Add the almonds and the cinnamon. Stir until the mixture thickens, taking care not to burn the almonds, approximately 5 minutes. Toward the end, add the grated orange peel. Turn the contents of the pan onto an oiled marble surface. With a wooden spoon spread the mixture into a compact rectangular shape, about 1 or 2 centimeters thick. When it is cool, with a sturdy knife, cut into smaller pieces and serve.