First of all, separate egg white from york.
Pour the egg white in the bowl of the stand mixer. But don’t whisk it yet.
Pour honey in a saucepan and sugar, corn syrup, and water in another one.
Pout sugar mixture in a medium flame and let it boil. After boiling it, stir it gently until the sugar dissolves properly. Turn down the flam and don’t forget to check it because it can darken quickly.
Start whisking the egg white with medium-high speed until it fluffy and soft peaks form.
While you are whisking egg withe, you should boil the honey.
Add boiled honey to the egg white little by little as you are whisking it. Keep whisking it until stiff peaks form. But you shouldn’t turn the mixture off. Let it whisks with medium-high speed.
Check the sugar mixture. If it reaches 300F, turn off the flame and add it to the main mixture. Add it as you add the boiled honey to it. Little by little as you whisk it.
When your mixture reform to stiff peaks again, add rose water and butter.
Keep mixing it until it gets back to the right texture.
Stop the mixer. Add roasted pistachios and stir it until you have a smooth combination.
Lay down the parchment paper at the bottom of a pyrex or other container that you want. Grease it.
Pour your combination. Set it at room temperature and let it cools down and hardens for several hours.
Slice prepared candy in the size you like.
Place them in a serving tray. Garnish it with whatever you want.
It is ready to serve.