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Ingredients
?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)

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,replica handbags, 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,Mulberry handbags, cover pot for 5 minutes,Replica Miu Miu, 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.?