Pistachio Toffee

Ingredients

• 100 g pistachios
• 50 g butter
• 1 ½ dl sugar
• 1 dl heavy cream

Method

1. Start by peeling and roughly chopping the pistachios.
2. Cut butter into cubes.
3. Melt the sugar over a medium heat in a deep pan or wide iron pot. Stir as little as possible while the sugar melts. When the sugar has completely melted and turned a deep caramel colour, add all the butter and stir until all the butter and sugar are mixed together.
4. Add cream, little by little. Let everything boil for 2-4 minutes.
5. Stir in more than half of the pistachios.
6. Pour the caramel into a loaf tin lined with baking paper. Top with the rest of the pistachios. Put the caramel in the fridge. When it has completely cooled, you can use a sharp knife to cut the caramel into pieces.