Small chunks of this brittle can be served as a petit four, or crushed and folded through whipped cream and piped onto roasted apricot halves, or crushed and sprinkled over a pavlova.
Heat a clean and dry heavy-based saucepan over high heat for 1 minute or until hot, then add the caster sugar and cook without stirring for 8–10 minutes or until melted and a dry caramel forms. Immediately stir in the pistachios and toss to coat them with the caramel. Stir in the butter and salt and cook for 3 minutes or until the pistachios are toasted.