We’ve “phyllo-ized” this traditional Spanish Christmas candy! Toasted almonds in rich honey caramel set in chocolate rimmed phyllo shells; a delicious holiday treat.
2 packages (15 count, each) Athens® Phyllo Shells
6 ounces dark chocolate, melted
1 cup honey
1/2 tablespoon orange zest
1/8 teaspoon salt
2 egg whites
1 1/4 cups almond slivers, toasted
Dip rims of phyllo shells in melted chocolate. Set aside to harden.
Combine honey, orange zest and salt in medium saucepan. Bring just to a boil then remove from heat.
Whip the egg whites into a glossy merengue. Fold merengue into honey mixture and return to stove. Cook over medium heat stirring continuously as the volume first increases and then condenses and thickens into a caramel (about 20 minutes). Remove from heat and stir in almonds. Spoon filling into dipped phyllo shells. Chill in the refrigerator for at least 1 hour.
Serving size: 1 shell (20g), Amount per serving: Calories 80, Total Fat – 3.5g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 0 mg, Sodium – 20 mg, Dietary Fiber – 1g, Total Carbohydrate – 12g Sugars – 9g, Protein –1g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium – 2%
For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.