Ingredients

6 tbsp caster sugar

50g pistachio nuts

Pinch of sea salt crystals

Method

1. Heat the sugar in a small, clean saucepan, occasionally stirring with a wooden spoon until the sugar dissolves.

2. Cook until dark amber in colour. Be careful, it burns easily.

3. Place the nuts on a piece of parchment paper on a heatproof surface. Pour the caramel over the nuts and leave to cool.

4. Finely chop and store in an airtight container.

   Tips: Store the praline in the freezer. It says fresh and crunchy and you can just dip in when you need some.