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 containers. Author’s note: A Greek pastry chef told me that glucose and honey are usually used for this excellent treat. From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias