Greek Nougat

Nougats are much more popular in Europe than they are in the US. In the southern countries (Spain, Italy, Greece, etc.) you can find bars of nougat for sale everywhere. Some is soft and chewy while others are firm and crisp (this is a soft and chewy version). Each country seems to have its own variation, often defined by the types of nuts used. For a slightly different nougat, try the Italian nougat as well, which is a bit firmer and contains more nuts.

1 cup  pistachios & almonds 4 ounces 115 grams               2 cup sugar  (caster) 14 ounces 400 grams 1 cup   corn syrup  (golden syrup)     250 ml ½ cup water 4 fl. ounces 125 ml ½ tsp  cream of tartar      2.5 ml               1 cup honey                                          8 fl ounces 250 ml                                             3 large egg whites         ¼ tsp  salt                                                1.2 ml               1 tsp vanilla                                              5 ml               ¼  cup oil for pan                                         65 ml     cornstarch (or see note)  (cornflour)

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°F [175°C] for 10 minutes.

Combine sugar, corn syrup, water, and cream of tartar in a deep saucepan..
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°F [130°C] on a jelly thermometer. Remove from heat.

In a separate pot heat honey to boil.

In a large clean bowl, whip egg whites and salt until stiff and dry using a heavy electric mixer (stand mixer is best).
Add a small amount of boiling honey, at first in a thin stream, very slowly (try to avoid pouring the honey on the beaters or you will have a mess!).
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 ¾" by 1" [2 cm x 2.5 cm] and wrap individually in heavy waxed paper.

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