*  Exported from  MasterCook  *
 
                            Syros Island Nougat
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies                          Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Roasted pistachios & almonds
    2      cups          Sugar
    1      cup           Corn syrup
    1      cup           Honey
      1/2  teaspoon      Cream of tartar
    3                    Egg whites
      1/4  teaspoon      Salt
    1      teaspoon      Vanilla
      1/4  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 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
 
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