Torrone al miele

Method

Toast the nuts in the oven at 180° and cool. Put the honey in a small pot with the sugar, the glucose, 5 spoons of water and salt. Caramelize by blending with a wooden spoon. In the meantine, beat the egg whites until stiff. Add part of the caramel and continue to beat until the the egg white mixture is shiny. Gradualy add the remaining caramel until you get a stable and shiny meringue. Add butter flakes and the dried fruits. Take a sheet of baking paper and grease it with a little butter. Pour on the mixture and allow to cool for 5 minutes then roll it up. Close the two sides of the roll and cool in the fridge. Serve cut into pieces.