Desserts & Baking

Pistachio-and-rose honeycomb

10 minutes (excluding setting time)
15 minutes

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  • 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.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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