|Sugar||2 Cup (32 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Filberts||1⁄2 Cup (8 tbs), chopped|
|Cherries||1⁄4 Cup (4 tbs), candied|
Combine sugar, honey and water.
Cook to hardball stage (255°F.).
Meanwhile beat egg whites with salt until stiff.
Add syrup gradually, beating constantly, until mixture stands up in peaks.
Spread in greased shallow square pan, and scatter nuts and cherries over top.
Cool, and cut into 24 rectangular pieces.