Crunchy pistachio and almond bars with salted dark chocolate




350g sugar
100ml water
250g lightly toasted pistachios
250g toasted almonds
150g dark chocolate (Novi)
Coarse salt


Start by lining a 20cm square tin with non-stick paper and grease lightly with oil. This will prevent the caramel from sticking. Next, make the caramel. Place the sugar and water into a large clean frying pan and cook for approx. 10-12 minutes until the sugar goes a light golden colour (DO NO TOUCH) To stop the caramel from continuing to cook, place the pan into another pan filled with water. Quickly stir the nuts into the caramel to coat completely and spoon into the prepared tin, evening out with the back of a spoon. Allow to cool down, then melt the chocolate and pour over to coat the top and sprinkle over some coarse salt. Allow to set completely for 1 hour before cutting up into small fingers.

Intellectual property.  All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

watch video
View Maltese Italian Trulli







recipe search

related recipes

Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.