I used a square shape cake tin. Line it with parchment paper and dust the base with flour.

Toast the pistachios in a dried pan for 3-4 minutes and set aside to cool down.

Take 1tbsp of sugar and put rest of sugar in a pot and mix it with 100ml water. Stir well.

Heat the sugar mixture until starts to boil. Keep boiling until the sugar syrup reaches to 110C. At this temperature, add honey and stir the syrup.

When suryp reaches to 130C. Put the egg white in a mixer bowl and whisk it on a low speed and add that 1tbs of sugar and keep whisking until you have a thick and meringue like egg white.

While you are whisking the egg white, bring the sugar-honey syrup to boil until the syrup reaches to 135-137C.Now it is time pour carefully and slowly but steadily, hot sugar syrup in 3-4 steps over the egg white and keep whisking on high speed.

Once all the syrup has been added, continue beating the mixture until it is firm and thick.

Now, it is time to add nuts. Use a spatula and mix nuts with egg white mixture.

Then, spread the mix, into the prepared square tin and press down the mixture and dust it with some flour. Leave the gaz (nougat) to set for 4-5 hours or overnight.

Turn out and cut the Gaz into square or rectangle shapes.
Store the gaz (nougat) in an airtight container in a cool and dark place for 2 months.