Categories: Candies, Greek 
      Yield: 1 servings 
  
           Karen Mintzias                      3    Egg whites 
      1 c  Roasted pistachios & almonds      1/4 ts Salt 
      2 c  Sugar                               1 ts Vanilla 
      1 c  Corn syrup                        1/4 c  Oil for pan 
      1 c  Honey                                    Cornstarch (or see note) 
    1/2 ts Cream of tartar                 
  
  Note: Sweet rice flour or thin rice wafers may be used instead of 
  cornstarch to line pan. 
   
      Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 
  minutes. 
      Combine sugar, corn syrup, water, and cream of tartar in a deep sauce 
  pot.  Stir gently over medium heat until sugar dissolves and bring to a 
  boil.  After it comes to a boil, cover pot for 5 minutes, then wash down 
  sides of pot with a clean brush to remove sugar crystals.  Continue cooking 
  on medium-high heat to 272 degrees F on a jelly thermometer. Remove from 
  heat. 
      In a separate pot heat honey to boil. 
      Whip egg whites and salt until stiff and dry using a heavy electric 
  mixer and large bowl.  Add a small amount of honey at first in a thin 
  stream, very slowly.  Beat in vanilla and continue adding remaining honey 
  and then syrup.  Beat until batch thickens and the beater slows down.  Add 
  nuts and blend in. 
      Oil a long shallow pan.  Sift a thick layer of cornstarch or sweet rice 
  flour over it or lay rice wafers over bottom.  Pour out the nougat. Dust 
  top with more rice flour or thin rice wafers and let stand overnight to 
  set.  Cut into rectangular pieces about 3/4" by 1" and wrap individually in 
  heavy waxed paper. 
   
  From: "The Complete Greek Cook Book" by Theresa Karas Yianilos.  Avenel 
  Books, New York. 
   
  Typed for you by Karen Mintzias