Ingredients Jump to Instructions ↓

  1. 2 cups (440g) caster sugar

  2. 1 1/2 cups (375ml) thick cream

  3. 125g white chocolate, broken up

  4. 2 tbs liquid glucose*

  5. 30g butter

  6. 1/2 cup shelled pistachio nuts, roughly chopped

Instructions Jump to Ingredients ↑

  1. Grease a 20cm square baking pan.

  2. Place all ingredients, except nuts, in a large pan and stir over low heat until sugar dissolves. Increase heat to medium and boil mixture until it's a honey colour and reaches soft ball stage (when a teaspoon of syrup dropped into cold water forms a soft ball, or a sugar thermometer reaches 113-118°C). This may take up to 20 minutes. Remove from heat, add nuts and beat with a wooden spoon for 5 minutes or until thick. Pour into dish. Cut when completely cool and set.


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