100g pistachio kernels
300g caster sugar
2 egg whites
Start by roasting the pistachios for approximately 7 minutes at 150c. Once roasted, roughly chop.
Add the sugar, glucose, honey and water in a pan and boil until you reach 148c, it will become very hot, so do be careful.
Beat the egg whites until light and fluffy. And then pour the hot sugar liquid into the egg whites slowly and whisk continuously while you are doing this.
Add the pistachios and mix.
Line a tin with baking parchment (23cm by 23cm) and sprinkle with icing sugar. Pour the mixture into the tin and leave for 24 hours, someone cool but not the fridge.
As you are working with sugar do soak all the utensils as quick as possible to make it easier to wash up.
Using a sharp knife, cut into squares, and when storing, keep them separated with clingfilm or baking parchment as this will prevent them from sticking together.
They make a great present.