*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 50   Preparation Time :0:00
 Categories    : Candies                          Greek
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1       lb           Fresh, unsalted pistachios
    1 1/4   c            Sugar
    1       c            Honey
    1 1/2   c            Water
                         Butter or oil
       Peel and place pistachios on a baking sheet, the
   put in a slow oven (250 F) to roast for 20 minutes.
   Remove from the oven and cut into quarters.
       Meanwhile combine the sugar, honey, and water in a
   heavy pan, and stir over medium heat until dissolved.
   Lower the heat and boil to the very firm stage (250 to
   256 degrees), toss in the pistachio nuts and stir,
   then remove from the heat.  Butter or oil a marble
   slab, jelly roll, or any aluminum pan and quickly
   spread the candy using a spatula or knife.  Allow to
   cool, the cut into squares and store in covered
   Author’s note: A Greek pastry chef told me that
   glucose and honey are usually used for this excellent
   From: “The Food of Greece” by Vilma Liacouras
   Chantiles.  Avenel Books, New York.
   Typed for you by Karen Mintzias
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