Hazelnut and pistachio crunch

This is an Antonio Carluccio recipe which sounds so much better in Italian – croccante di nocciole e pistacchi. I followed the recipe to the letter so head to the Antonio Carluccio website for the instructions. Now that it’s mid November it’s probably acceptable to start making something a bit Christmassy.

The recipe is very easy – the hardest part is slicing up the crunch but that bit is also very enjoyable. I love the way the crunch ends up sticky and glistening and looking like something you might buy at a food market or deli.

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