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~ raw, gluten-free ~
The inspiration for this recipe was to re-create the flavor of a childhood candy, Bit o’ Honey. Texturally, I knew that I couldn’t get close. Those candies were tough… I mean the kind of tough where you bite down, and it creates a hermetic seal between your top and bottom molars, tugging at your fillings, and sometimes pulling them out.
Ask Bob (cough). I once created a care package for him that included Bit o’ Honey candies, many years ago. Long story short… one of those candies literally pulled a filling out. Oy-vey! Some care package, huh?! hehe
The original Bit o’ Honey candy is made from corn syrup, sugar, nonfat milk, hydrogenated coconut oil, almonds, honey, salt, egg whites, canola and/or safflower and/or palm oil, modified soy protein, natural flavor, TBHQ, and Citric acid. I decided not to use 96.2% of what they did and the end result… well, these don’t taste like the original Bit o’ Honey’s…. but that doesn’t mean that they aren’t good!
The candies that I created are chewy, but won’t suck out any fillings! They are honey-sweet and leave a good aftertaste in your mouth. One thing that I have learned is that different kinds of raw honey will give the recipe a slightly different flavor and texture. We love to use local raw honey and always pick up random jars at the Farmers Market. So we get sticky-sweet exposure to many different flavors. As long as you enjoy what is in the jar from your pantry… You will enjoy this recipe.
For the almond flour, I used a fine almond flour, not ground almonds. You can achieve a raw fine almond flour by soaking, removing the skins, and dehydrating almonds. After dehydrating them and grinding them to a fine flour texture. If you don’t skin the almonds, the candies will have brown flecks in them. And if you use ground almonds, not only will you have brown flecks, but they will also be grainy. If you are not able to do this and 100% raw isn’t your top priority, you can purchase almond flour.
One last important thing that I wanted to point out is using raw honey. It has an entirely different texture, not to mention health benefits, than the golden-amber, liquid store-bought stuff. Raw honey is super thick, sticky, but ooooh so yummy and much better for you. So don’t skip on this ingredient. I hope you enjoy this recipe, and I would love to hear from you.
Ingredients:Batter:
Fill the piping bag:
Piping:
Dehydrate & store:
Culinary Explanations:
Slow and steady wins the race.
Be sure to “burp” the bag.
Use one hand to give the bag pressure….
And the other hand as a guide.
Row one upon completion.
Re-twist the bag after completing each row.
Hold the bag at a 22-degree angle.
Even pressure will create solid lines.
As you can see, my bag is shrinking!
Just about done…
I think that they are just gorgeous. :)
Make a mart on tape every 2” as a cutting guide
Cut the chews…
Admire….
Wrap and enjoy!
These turned out so great!!!
So glad to hear that Shelly, thanks for the feed-back. Have a blessed day, amie sue
I want to make these with coconut flour instead of almond flour. Do you think they will be similar in flavor and texture as with almond flour?
Hello Natalie,
Coconut flour is very different than almond flour. The main difference which would negatively affect this recipe is that coconut flour absorbs moisture and can make a recipe really dry in no time. You could try cashew flour (fine ground cashews) or maybe even oat flour. You would have to experiment with those. I hope this helps, amie sue
How long do they last in storage at room temp?
Good evening Greg,
I’ve never tested it myself, mainly because whenever I made them, they were enjoyed very quickly. But due to the ingredients, I would think they would last several months being wrapped and the ambient temps were 70 degrees (F) and below. blessings, amie sue
Thanks Amie Sue
I will make some and try to not eat them all immediately :)
You bet Greg. Keep me posted on how it goes. I hope you enjoy them as much as we do! blessings, amie sue
Would these melt in your pocket? I’m trying to make a cough drop replacement that uses raw honey and low heat/no heat.
Hello Sarah,
They might soften some but shouldn’t completely melt… unless it’s really really hot in your pocket. :) It’s worth trying. blessings, amie sue
Can I use maple syrup?
Good afternoon Diane,
You can use maple syrup but it is thinner in texture than honey so you might need to add a little extra almond flour. It will obviously taste different, but I still wanted to point that out. Enjoy and have fun. amie sue
What does
1/3 + 1/4 raw honey mean?
Good morning Deborah,
Ingredients:
2 cups fine almond flour
1/3 cup + 1/4 cup raw honey
1/8 tsp Himalayan pink salt
It means I measured out 1/3 cup and then added 1/4 cup more to it.
Enjoy and have a great day! amie sue
What does 1/3 + 1/4 cup raw honey mean?