Iranian Gaz Recipe (Persian Nougat)

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1. 1Step 1: Grease a baking pan and a large bowl with butter.
2. 2Step 2: Whisk the egg whites until stiff peaks form.
3. 3Step 3: In a pan, combine sugar, glucose (or corn syrup), and water. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture boils.
4. 4Step 4: Once boiling, reduce the heat and cook for 10 more minutes. Check with a food thermometer until it reads 230°F. Do not stir any longer.
5. 5Step 5: Gradually pour the hot mixture into the bowl with the whisked egg whites. Combine until stiff and tepid, about 10 minutes.
6. 6Step 6: Transfer the mixture to the buttered bowl from step 1.
7. 7Step 7: In a large saucepan, combine sugar and glucose (or corn syrup). Cook over medium heat, stirring, until the sugar dissolves and the mixture boils.
8. 8Step 8: Cook for 10 minutes, stirring often. Check with a cooking thermometer until it reads 275°F.
9. 9Step 9: Pour the syrup over the meringue. Do not scrape the pan. Blend with a wooden spoon.
10. 10Step 10: In a small bowl, mix melted butter or ghee with rosewater or vanilla extract. Slowly add to the syrup and meringue mixture.
11. 11Step 11: Add the blanched and toasted pistachios or almonds.
12. 12Step 12: Transfer the gaz mixture into the buttered baking pan. Allow to cool for a few hours, then cut into small pieces. Serve immediately.
13. 13Step 13: To store, wrap the gaz in wax paper and place in a cool, dry place.