Yield: Two trays (16 cm x 20,5 cm x 3 cm) Ingredients 150 g hazelnuts. 130 g flaked almonds. 200 g castor sugar. 200 g honey. 30 ml water. 350 g candied peel. 50 g cocoa. 110 g flour. 3 ml cinnamon. Method 1. Roast the nuts and cool. 2. Place the sugar, honey and water in a pot and bring to 115˚C. 3. Put the rest of the ingredients into a large bowl. 4. Add the sugar mixture. 5. Place the mixture into meat trays that are greased with aerosol and base-lined with rice paper. 6. Bake at 130˚C for five minutes.