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Ingredients
- 1 c. Roasted pistachios & almonds
- 2 c. Sugar
- 1 c. Corn syrup
- 1 c. Honey
- 1/2 tsp Cream of tartar
- 3 x Egg whites
- 1/4 tsp Salt
- 1 tsp Vanilla
- 1/4 c. Oil for pan
- Â Â Cornstarch (or possibly see note)
Directions
- Note: Sweet rice flour or possibly 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 min.
- Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot. Stir gently over medium heat till sugar dissolves and bring to a boil. After it comes to a boil, cover pot for 5 min, 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 till stiff and dry using a heavy electric mixer and large bowl. Add in 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 till batch thickens and the beater slows down. Add in nuts and blend in.
- Oil a long shallow pan. Sift a thick layer of cornstarch or possibly sweet rice flour over it or possibly lay rice wafers over bottom. Pour out the nougat. Dust top with more rice flour or possibly thin rice wafers and let stand overnight to set.
- Cut into rectangular pcs about 3/4" by 1" and wrap individually in heavy waxed paper.
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