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Pasteli Me Fistikia (Pistachio & Honey Candy)

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      Title: PASTELI ME FISTIKIA (PISTACHIO & HONEY CANDY)
 Categories: Candies, Greek
      Yield: 50 Servings
 
           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
 
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