Honey and Nut Sweets

Line an 18cm|7" square baking tin with non-stick baking paper.

Heat the sugar, 150ml|2/3 cup water and the cream of tartar in a heavy-based pan, stirring until the sugar has dissolved. Bring to a boil and heat until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (115°C|238°F on a sugar thermometer). Set aside.

Combine the cornflour, icing sugar and 50ml|1/4 cup of water in a heavy-based pan.

Boil the remaining water and pour over the cornflour paste, whisking until smooth. Simmer until thick and clear.

Gradually add the sugar syrup to the cornflour mixture, whisking constantly and boil for 30 minutes.

Remove from the heat and stir in the honey and pistachios. Pour into the tin and leave to cool completely until set.