240 grams of sugar
200 g of shelled pistachios
A teaspoon of honey
A biological lemon
Distribute the pistachios over a pan and make them toast in the oven. Spread them over a sheet of paper and break them into small pieces using the rolling pin, putting pressure on the seeds so that it breaks them roughly. Pour the sugar into a saucepan. Wet it with very little water and cook it until it forms a dense syrup. Add a teaspoon of honey and continue cooking until the stage of a blond caramel. Begin to pour the pistachios and with the help of a wooden spoon turn them in to make them caramel coated evenly. Finish the work and pour the mixture over a lightly crumpled and moistened sheet of paper. Spread the crust with a large lemon to obtain a thin layer of 1/2 cm thick. As soon as it is consolidated, cut it into rhombuses with a sharp knife.
