Honey Nougat

1 cup honey
3 tablespoons light corn syrup
3/4 cup heavy cream
3/4 cup whole almonds, toasted, chopped coarsely
3/4 cup pistachios, coarse chopped
3/4 cup sliced almonds, toasted
1 tablespoon grated orange zest
1/4 teaspoon orange flower water (get at liquor store)

Lightly oil a baking sheet.

In a heavy 4-quart saucepan, mix the honey, corn syrup and cream. Continue cooking until the mixture reaches 260�F on a candy thermometer. Remove from heat and quickly stir in the nuts, citrus peel and the orange flower water.

Immediately spread onto the greased baking sheet and cool.

When cool, cut into squares. Store in an airtight container up to about a week.