Gaz - Persian Nougat Candy with Pistachios

Tap an ingredient or step to check it off.

1. 1Step 1: Prepare all your ingredients as well as butter and flour a small jelly roll pan or pyrex (9x9 should work well) as this recipe is a test of timing and coordination! I like to line my pan with parchment paper that's greased for extra ease and less mess.
2. 2Step 2: Put two egg whites in the bowl of your stand mixer with the whisk attachment, but don't start it yet.
3. 3Step 3: Put the honey in one small saucepan and the sugar, corn syrup and salt into another.
4. 4Step 4: Heat the sugar and corn syrup mixture on medium heat and watch closely as the sugar dissolves. You will eventually bring this to about 300 F - keep a close eye the entire time so that it does not burn.
5. 5Step 5: Once the sugar has dissolved and is beginning to boil, clip on a thermometer.
6. 6Step 6: Start whisking the egg whites on medium-high speed until they form stiff peaks.
7. 7Step 7: While your eggs are whisking, bring the honey to a soft boil (remember to keep checking your sugar mixture - it will darken!).
8. 8Step 8: Once the honey has boiled you will add it to the egg whites by reducing the whisk speed to medium and very gently pouring it into the bowl careful to avoid splattering. Keep your mixture going, you want it to reform the stiff peaks.
9. 9Step 9: Check your sugar mixture - once it's reached about 300 F (it will be an amber color by now), remove it from the heat and add it to the egg mixture the same way as the honey.
10. 10Step 10: The mixture while clump together strangely but fret not - just keep mixing away.
11. 11Step 11: Once it comes back together into stiff peaks and has a glossy texture, add your rosewater and butter. Keep mixing to get it back to the right texture.
12. 12Step 12: Stop your mixer, and stir in most or all of your nuts (you can reserve some to sprinkle on top if you like).
13. 13Step 13: Using a spatula and a firm hand, scoop the mixture into your greased pan and let it cool and harden for several hours to overnight.
14. 14Step 14: Slice your gaz using a sharp knife of bench cutter and either wrap individual or store in a container with flour to keep them from sticking. Enjoy!