Pistachio nougat

• Make a  slightly stringy syrup at 116 º C with the water and sugar.
• Put the powdered almonds and powdered  pistachios with  the glucose into the food mixer.
• Gently add the syrup.
• Beat until it thickens a bit and it doesn’t stick to your hands.
• Add the toasted pistachio sprinkles and stir four times until it is  all integrated.
• Shape.
• Leave it to rest for at least 24 hours before it is unmolded and cut.

Notes

• Coat with white or dark chocolate and  sprinkle with the chopped pistachios on top.