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 ts 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
  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