1. Pour the honey, brandy, and orange blossom water into a large saucepan and bring to a boil over high heat. Stir, reduce the heat, and gently boil until the mixture is the color of burnished mahogany and spins off a spoon, 240°F on a candy thermometer, about 30 minutes. 2. Stir in the almonds and bring to a boil again. Remove the pan from the heat and let the mixture cool until it is no longer bubbling. Turn it out onto a large plate, allowing the almonds to spread out evenly. Cool until the mixture is thick enough to spoon up in “globs,” several hours or overnight. 3. To serve, offer each diner a clean spoon or knife as you pass the platter of koufeta around. Each person slides the knife or spoon into the taffy and spins the implement until a scoop of the koufeta takes hold. The koufeta is then eaten off the knife or spoon. Serves 10 to 20. 4. NOTES: Koufeta will keep, covered at room temperature for up to 2 days. 5. Some villages add a little toasted sesame seed in the koufeta mixture or sprinkle it on top once the mixture is poured onto the platter. 6. Adventures in Greek cooking. ---------------------------------------------------------------------------
Nutrition
Ingredients
