Directions

1Soak Almonds for at least 2 hours and skin them by sneezing each nut between your figures. The long the soak, the easier it is to skin them. Dry off with a towel and course chop almonds.

2Soak walnuts and cashews for 30 min to an hour in separate vessels. When done, dry off and give it a course chop.

3Preheat oven to 175. Mix nuts together and give them a slow roast to dry out. At least for two hours. The idea here is to make them crunchy. I leave them in the oven over night for approximately 8 hours. Believe me it's worth it!

4After nut are slightly cooled add fruit and mix. Add honey or syrup. The amount added will depend on how sweet you would like. 1/4 cup worked for me. Mix well before adding coconut.

5Preheat oven to 325. Your last step is to whip the egg whites to a nice peak and fold into nut and fruit mixture. Pour into a greased pan or Pyrex. Bake for 20-25 minutes until golden brown. Let cool and store for up to two weeks in an airtight container.