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Place pistachios on a baking try and roast on gas mark 3/160c for 10 minutes and set aside.
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Whisk egg white in a bowl until stiff peaks are reached and set aside
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Place the icing sugar, glucose, water and honey in a pan and mix together, the mixture will be very stiff.
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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.
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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
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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.
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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.
