Advertisement
Pistachio Cracknel
Preparation info
- Makes about
350
g - Difficulty
Easy
Appears in
By Claire Ptak
Published 2022
Honey makes an excellent partner for pistachios. Native to the Middle East, pistachios have been a food source for thousands of years. This cracknel is wonderful sprinkled over ice cream in the summer or folded into whipped cream for a rich accompaniment to a winter pudding. Alternatively, eat it as it is for a lovely, crunchy sweet!
Ingredients
- grapeseed or groundnut (peanut) oil, for greasing
175 g 6 oz
Method
- Grease a marble slab or baking sheet and a rolling pin.
- Dissolve the sugar and honey in a heavy pan over a medium heat, stirring constantly.
- Add the pistachios, increase the heat and boil until the mixture reaches the hard-crack stage (154°C/310°F), stirring occasionally.
Energy 1507kcal/6347kJ; Protein 18g; Carbohydrate 249g, of which sugars 247g; Fat 55g, of which saturates 7g; Cholesterol 7mg; Calcium 131mg; Fibre 0g; Sodium 547mg