Syros Island Nougat
- 1 cup pistachio nuts
- 2 cups sugar
- 1 cup corn syrup, light
- 1 cup honey
- 1/2 teaspoon cream of tartar
- 3 each egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- Roast nuts on shallow pan in preheated oven at 350F (180C) 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 x 1 inch and wrap individually in heavy waxed paper.
pistachio nuts, sugar, corn syrup, honey, cream of tartar, egg whites, salt, vanilla, vegetable oil
Taken from recipeland.com/recipe/v/syros-island-nougat-39233 (may not work)