Start by peeling and roughly chopping the pistachios.
2
Cut butter into cubes.
3
Melt the sugar over a medium heat in a deep pan or wide iron pot. Stir as little as possible while the sugar melts. When the sugar has completely melted and turned a deep caramel colour, add all the butter and stir until all the butter and sugar are mixed together.
4
Add cream, little by little. Let everything boil for 2-4 minutes.
5
Stir in more than half of the pistachios.
6
Pour the caramel into a loaf tin lined with baking paper. Top with the rest of the pistachios. Put the caramel in the fridge. When it has completely cooled, you can use a sharp knife to cut the caramel into pieces.
