Pistachio Caramel Logs

• 125 g butter, chopped
• 400 g sweetened condensed milk
• 2 tablespoons golden syrup
• 34 cup brown sugar, firmly packed
• 12 teaspoon cream of tartar
• 34 cup pistachios, shelled, toasted and finely chopped

1. Line the base and side of a seep 19cm square cake pan with baking paper.
2. Combine the butter, milk, golden syrup, sugar and cream of tartar in a medium, heavy based saucepan and stir over heat without boiling until the sugar dissolves.
3. When sugar is completley dissolved bring to boil and whisk constantly over the heat for about 8 minutes or until mixture is thick and dark caramel in colour.
4. Put the mixture into prepared pan and stand the caramel for 15 minutes.
5. Mark 6 strips with a greased knife and cool caramel.
6. Remove caramel from pan & cut into strips where they were marked.
7. Roll strips in the nuts, whilst shaping into a 32cm long sausage log.
8. Press nuts firmly into caramel.
9. Cut diagonally into 4cm pieces.
10. Store in refrigerator for about 2 hours before serving.

butter, condensed milk, golden syrup, brown sugar, cream of tartar, pistachios

Taken from www.food.com/recipe/pistachio-caramel-logs-405727 (may not work)