Nuoro Orangeade

Peel the oranges by removing only the superficial part of the peel, then cut it into thin strips Thin and regular. Avoid removing more pulp than necessary: ​​the strips must maintain a consistent structure and be easy to work with in subsequent stages.

Soak the orange peel strips overnight. This soaking prepares the peel for subsequent drying and makes it suitable for cooking with honey. Respect the indicated time before proceeding, without using the peels still immersed in water.

Dry the peels in the sun or in the oven until they are free of surface moisture. Make sure they are dry to the touch but still intact and pliable: proper drying allows the honey to coat them without diluting excessively during cooking.

Peel the almonds, slice them thinly, and place them in the oven to toast. Let them dry and flavor until they turn a light golden brown and have a toasted aroma, avoiding over-browning them: they should remain recognizable and contribute to the final texture.

Pour the dry peels into a shallow pan and add the honey. Bring the mixture Bring to a boil over medium heat, stirring constantly. Continue until the honey is completely absorbed by the peels and the mixture becomes more compact, with a steady boil and no excessive darkening.

Add the toasted almonds and mix slowly. to the mixture, distributing them evenly. Continue mixing until the ingredients are well combined and the mixture reaches a bright amber color. The mixture should appear compact, shiny, and smooth enough to roll out.

Pour the mixture in one baking pan Spread it out into an even layer. Work it while it's still malleable, distributing the peels and almonds without leaving any thick areas. Cut it into sticks or arrange them in special waxed paper molds, maintaining regular shapes.