PREP TIME 5 mins, COOK TIME 18 mins, plus cooling
1 cup sugar
1⁄2 cup light corn syrup
1 cup shelled pistachios
2 tbsp butter, cut into cubes, plus extra for greasing
1 tsp baking soda
1 tsp vanilla extract
1 In a heavy-based saucepan, combine the sugar, corn syrup, and 1⁄4 cup water over medium heat. Cook, stirring frequently with a wooden spoon, as shown in the technique below.
2 At this hard breaking point, add the pistachios. Continue stirring until the temperature rises to 325ºF (160ºC) again.
3 Remove from the heat and stir in the butter, baking soda, and vanilla extract. Continue to stir as it foams and the butter melts.
4 Pour onto a greased 9 x 14in (23 x 35cm) baking sheet and let it cool completely. Break into pieces and store in an airtight container.
If you do not have a sugar thermometer, drop a small amount of the mixture into a glass of cold water, and if the candy breaks, it is hot enough.