Pistachio Nougat Malban

Ingredients

• 4 cups sugar
• 1 cup water
• 1/2 teaspoon citric acid (lemon acid)
• 1 cup cornstarch dissolved in 1 cup water
• 1/2 teaspoon mastic (mastic resin)
• 1 teaspoon rose water
• 1 tablespoon butter
• 2 cups pistachios (shelled)
• Also add the dissolved starch, but add it very, very slowly and pour it over the sugar like a thread while stirring continuously.
• Keep stirring the mixture constantly over low heat and finally, after the time has passed, add the crushed mastic with a little sugar and also add the rose water.
• Note:
• Continuous, long stirring is required for this recipe to succeed. At first the mixture will be white because of the starch, but after the required time (at least 45 minutes) you will have a very firm, very set, translucent mixture — thenyou

Method

1. First, we prepare the syrup... Put 2 cups of sugar in a pot over the heat with 1 cup of water. When the water and sugar are hot, add 1/4 teaspoon of citric acid (half the amount listed in the ingredients).
2. Then add the starch dissolved in water, but add the starch very slowly, pouring it in like a thin stream while stirring constantly.
3. After adding the starch and stirring continuously, add the remaining 1/4 teaspoon of citric acid, then add the remaining 2 cups of sugar while continuing to stir. At this stage, use a wooden spoon so the mixture does not clump. Keep stirring the mixture, which will set, for about 45 minutes.
   Timers: 45 min
4. Continue stirring the mixture over low heat, and finally after the time has passed, add the ground mastic with a little sugar, and also add the rose water.
5. In a separate pan, place the pistachios with the tablespoon of butter and toast them lightly.
6. Once the sugar and starch mixture has become very firm, add the toasted pistachios.
7. Place a large sheet of nylon on the table or any flat surface and sprinkle it with vegetable oil and a little starch. Pour the very firm sugar and pistachio mixture over the nylon, then spread it out and shape it as desired.