Honey Nut Bars:
3/4 cup shelled pistachios
3/4 cup sliced almonds, toasted
2 tablespoons orange zest
Almond oil or vegetable oil
Lightly grease a baking sheet with the almond oil.
Pour the honey, corn syrup, and heavy cream into a heavy medium saucepan, and cook, monitoring the temperature with a candy thermometer, until it reaches 265°F.
Remove from the heat and quickly stir in the nuts and orange zest. Spread the mixture evenly onto the greased cookie sheet and cool completely before slicing.
Cut into 1-inch squares with a large chef’s knife brushed with a small amount of oil. Store in an airtight container.