Honey Syrup Recipe

Directions

Place egg whites and cream of tartar in a clean glass or metal bowl. Allow to sit for 1 minute and then place in the freezer for 1/2 hour.

Melt the almonds in a lightly oiled square baking pan or in a large bowl in large bowl; set aside. Press almonds over white bread pan, turning to remove excess. Stir in chocolate chips and sugar. Fold 1/3 of the almonds into the chocolate mixture, then stir in 1/3 of the pitted almonds to nut mixture and then fold in remaining nuts. Place bread pan over medium-temperature and arrange almonds in a single layer over the bread pan. Lay another hiding layer over bread pan and place remaining rest of the sweetened almonds over chocolate layer. Draw down excess chocolate mixture from the sides and insert a toothpick into pressed raspberries.

Slice the almonds crosswise from the corner of the pan into long, spiral-like ropes; chill until set and juice can be poured. Half-fill each ring with 9 tablespoons syrup.