1 egg white

260 grams granulated sugar

125 grams honey

100 grams water

50 grams glucose syrup

150 grams pistachios or hazelnuts (or both)

icing sugar (as needed)

Toast the pistachios or hazelnuts into hot oven (180°C) for 10 minutes or until golden.

In a mixer, beat well the egg white with 30 grams of sugar until stiff.Maintain the mixer active low speed while you do the whole procedure.

In a heavy bottomed casserole put the reminaing sugar, the glucose syrup and the water and bring to boil. Let simmer untili t reaches the temperature of 155° C.

In another casserole bring the honey to a boil until it reaches 130° C.

Add slowly the honey to the egg whites (the mixer on medium speed).

After the honey add the sugar syrup (at 155° C), let it drip slowly from the sides of the container.

Continue whisking until room-temperature. Add now the pistachios and/or hazelnuts.

Meanwhile coat a recatngular baking tin (20×15 cm) with parchment paper, sprinkle with icing sugar, pour the mixture and with greased hands shape the mixture into a rectangular block. Pack with the other parchment paper and let cool down. Set aside for 10 hours before serving.