Recipe - Syros Island Nougat

Karen Mintzias
1 cup Roasted pistachios & almonds
2 cup Sugar
1 cup Corn syrup
1 cup Honey
One half teaspoon Cream of tartar
3 Egg whites
One fourth teaspoon Salt
1 teaspoon Vanilla
One fourth cup 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 mediumhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini