1. Place pistachios on a baking try and roast on gas mark 3 for 10 minutes and set aside.

2. Whisk egg white in a bowl until stiff peaks are reached and set aside

3. Place the icing sugar, glucose, water and honey in a pan and mix together, the mixture will be very stiff.

4. Place pan over a low heat and gently heat until the soft crack stage (around 135 degrees C on sugar thermometer) is reached, stir occasionally as the mix loosens up, this process will take 10 minutes or so.

5. Slowly drizzle the syrup into the egg whites while whisking, keep whisking until you get a nice thick mixture with stiff peaks. Stir in the pistachios

6. Line a cake pan with baking parchment and sprinkle over some icing sugar. Pour in the mixture and allow to cool and set, this will take about an hour or so.

7. Remove from the tin onto a surface covered with icing sugar to prevent sticking, cut into 20 pieces.

NB: If you can\'t get liquid glucose, you can make your own using 1 tsp of water and 1 tsp of caster sugar dissolved in the microwave for a few seconds.