Frozen Nougat

From the roadside stands in the French countryside to the village shops of Greece to the markets of Italy, wherever I spot a market vendor selling jars of thick, sticky, locally produced honey, I feel obligated to buy some. If you think all honey is the same, you haven’t tasted ruggedly bitter Italian chestnut honey or the syrupy, aromatic lavender honey from sunny Provence. This recipe is a good way to use any type of interesting honey that you may have in your pantry. Be sure to use the freshest, crispest, best-quality pistachios you can find. And never toast them, which subdues their vibrant green color.