Cup of Yum
1. Roast all the nuts separately, as the roasting time is not the same for each type of nut.
2. Also, roast the finely crushed pistachios separately.
3. Remove the skin from the roasted hazelnuts.
4. Roughly crush everything except the pine nuts, using a large knife or a rolling pin (especially not in the blender).
5. Put them in a large salad bowl.

Syrup

1. In a non-stick saucepan, cook the sugar with 1 cup of water and the juice of half a lemon, until thickened and a golden color is obtained.
2. To check the cooking, immerse the blade of a knife in a glass of cold water, take a little syrup with the knife, and plunge the blade into the glass of cold water. Slide a finger on the sugar. If a pearl that can be rolled between two fingers is formed, then the syrup is ready.
3. Pour the syrup and rose water on the dried fruits and mix vigorously with a spatula or wooden spoon.
4. Let cool for 10 minutes, stirring occasionally.
5. Grease a sheet of parchment paper with oil and place on a baking sheet.
6. Grease the hands, then form a large ball with the mixture and place it on the parchment paper.
7. Place a second oiled sheet of parchment paper over and spread with a rolling pin to a thickness of about 1½ inch (4 cm).
8. Place the baking sheet in the fridge for a few minutes, then cut square or diamond shapes with a large, very sharp knife.
9. Sprinkle each serving with finely crushed pistachios.