[Sca-cooks] candied almonds

[Mark.S Harris]

Brighid offered:
> The _Libre de totes maneres de confits_ has a recipe for preserved
> almonds.  They are soaked (with periodic boilings) in a honey
> syrup for 8 days.  This would make them very sweet, but not sugar-
> coated.

Okay, just for clarification. Is this boiling in honey? Or boiling
in water between soakings in honey?

Wouldn't this build up a coating almonds, although of honey rather
than sugar?

Are these stored dry afterwards? Or actually stored in the honey?

Thanks,
  Stefan li Rous