Categories: Candies, Greek 
      Yield: 50 servings 
  
           Karen Mintzias                      1 c  Honey 
      1 lb Fresh, unsalted pistachios      1 1/2 c  Water 
  1 1/4 c  Sugar                                    Butter or oil 
  
      Peel and place pistachios on a baking sheet, the put in a slow oven 
  (250 F) to roast for 20 minutes.  Remove from the oven and cut into 
  quarters. 
   
      Meanwhile combine the sugar, honey, and water in a heavy pan, and stir 
  over medium heat until dissolved.  Lower the heat and boil to the very firm 
  stage (250 to 256 degrees), toss in the pistachio nuts and stir, then 
  remove from the heat.  Butter or oil a marble slab, jelly roll, or any 
  aluminum pan and quickly spread the candy using a spatula or knife.  Allow 
  to cool, the cut into squares and store in covered containers. 
   
  Author's note: A Greek pastry chef told me that glucose and honey are 
  usually used for this excellent treat. 
   
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New 
  York. 
   
  Typed for you by Karen Mintzias