Pon en una cazuela el azúcar y la miel y calienta a fuego lento. Remueve y mézclalo bien. Cuando empiece a hervir, déjalo unos minutos más y retira del fuego.
Monta la clara con la varilla eléctrica y añádela a la mezcla removiendo suavemente para que no cuaje. Pon la cazuela a fuego lento y remueve constantemente hasta que coja textura de caramelo. Agrega las almendras y mezcla todo bien. Deja templar.
Forra un molde con papel de horno, coloca en el fondo una oblea y vierte la masa encima. Coloca la otra oblea y deja enfriar varias horas.
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