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1 cup shelled pistachios 1 cup sugar ¼ cup water, plus extra for brushing
© Annabel Langbein Media
Line an oven tray with baking paper and arrange the pistachios in a single layer in the centre.
Place sugar and water in a small pot over a medium-high heat, gently swirling from time to time, until sugar has dissolved. Increase heat and boil over a high heat without stirring until mixture turns a golden caramel colour (about 6 minutes). Run a wet pastry brush around the inside of the pot from time to time to stop the mixture from crystallising.
Pour the hot toffee over the nuts, ensuring all nuts are coated. Leave to set fully (15-20 minutes).
To serve, break into shards or whizz to a coarse crumb in a food processor. It keeps for weeks in an airtight container and is a versatile topping or garnish for any sweet dessert, including my Strawberry Fool, which you'll find in my book The Free Range Cook: Through the Seasons.
This recipe is from my book The Free Range Cook: Through the Seasons
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