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1
With a sharp paring knife or vegetable peeler, shave off the peel of the oranges in long strips.
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2
Scrape away the bitter white pith from the inside of the peel, then dice the strips of zest into small pieces, about 1/4 inch square.
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3
You should have about a cup of diced peel.
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4
(Enjoy the rest of the orange as a fruit.)
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5
Pour the honey into the saucepan, set the pan over medium heat, and stir in the cut orange peel.
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6
Slowly bring the honey to a simmer, and cook, stirring frequently, until the squares of peel are slightly translucent, about 3 minutes.
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7
Stir the bread crumbs and 1 cup of the chopped walnuts into the honey, and return to a simmer.
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8
Stirring frequently, simmer the mixture gently for 6 minutes or so, until the bread crumbs have absorbed most of the honey, forming a dough that pulls away from the sides of the pan.
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9
Take the pan off the heat.
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10
With a brush or your fingers, spread a thin film of vegetable oil on your clean countertop or other hard work surface.
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11
Scrape the dough out of the pan onto the oiled surface and, with the lightly oiled blade of the metal spatula, spread it into a rough round or oblong layer, about 1/2 inch thick.
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12
Pour the remaining cup of chopped walnuts onto a plate or tray.
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13
Rub a bit of vegetable oil on your fingers and hands (so the dough wont stick), break off a bunch of teaspoon-sized pieces of warm dougha dozen or soand rapidly roll them into bite-sized balls, the size of grapes.
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14
While still warm, roll the balls in the nuts, so the whole surface gets a light nut coating, and place them on the parchment-lined tray.
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15
Working quickly, shape another batch of balls, and coat them with nuts.
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16
When cool, store panmelati in a cookie tin or other airtight container, lined with wax paper.
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17
They will keep for about a week.
