*  Exported from  MasterCook  *
                            SYROS ISLAND NOUGAT
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies                          Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    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       t            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
       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
       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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