Title: Syros island nougat
 Categories: Candies, Greek
      Yield: 1 servings
 
      1 c  Roasted pistachios & almonds
      2 c  Sugar
      1 c  Corn syrup
      1 c  Honey
    1/2 ts Cream of tartar
      3    Egg whites
    1/4 ts Salt
      1 ts Vanilla
    1/4 c  Oil for pan
           Cornstarch (or see note)
 
  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