CHOCOLATE COVERED NOUGAT & PISTACHIO

I made this candy as part of my Memorial Day display. It was so delicious. When making it be sure to watch the sugar syrup close as it is reaching 330 degrees and swirl the pan to prevent uneven caramelizing. You don't want to burn it.

2 Cups Salted Pistachios (roughly chopped & toasted)
2 1/2 Cups Sugar
3/4 Cup + 2 Tablespoons Corn Syrup
9 Tablespoons Water
1 3/4 Cups Honey
1/3 Cup Egg Whites

Toast the pistachios at 325 degrees. Keep warm.

Combine the sugar, corn syrup, and water in a saucepan and cook to 265 degrees (continue cooking as the eventual temperature needs to be 330 degrees). Put the honey on the heat and bring to a low boil.

While the honey is coming to a low boil start beating the egg whites to stiff peaks in the bowl of a 5 quart mixer with the whisk attachment. Slowly pour the honey down the sides of the beating egg whites. Continue to beat while the sugar syrup is cooking to 330 degrees. When it reaches 330 degrees slowly pour the mixture down the sides of the beating egg white, honey mixture. Beat for five minutes at medium speed then switch to a paddle attachment and beat for another 5 minutes. Add the warm nuts.

With cooking spray, spray a parchment lined sheetpan. Pour the mixture onto it. Spray your hands with the cooking spray then pat the mixture to the desired thickness. Let cool and cover with plastic overnight. Cut into 1" X 1 1/4" pieces. Temper chocolate and dip the pistachio nougat pieces into it one at a time. Let set up and store at room temperature in a covered container.