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
- Line the base and side of a seep 19cm square cake pan with baking paper.
- 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.
- 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.
- Put the mixture into prepared pan and stand the caramel for 15 minutes.
- Mark 6 strips with a greased knife and cool caramel.
- Remove caramel from pan & cut into strips where they were marked.
- Roll strips in the nuts, whilst shaping into a 32cm long sausage log.
- Press nuts firmly into caramel.
- Cut diagonally into 4cm pieces.
- 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)