- 75 g honey
- 200 g caster sugar
- 125 g glucose
- 3 T water
- 1 T rose-water
- A pinch of salt
- 100 g pistachio nuts, shelled
- 20 g bicarbonate of soda
In a deep saucepan, add the honey, sugar, glucose and waters, and simmer until the mixture starts to caramelise or reaches 140°C. Remove from the heat and add the salt and nuts.
Stir through. Add the bicarbonate of soda and quickly stir through again before pouring into a greased tray. Allow to cool and set.
Break up and serve with honeycomb or crumbled over ice cream or cream.