500 ml water
450 g sugar
150 g corn starch
1 tsp cream of tartar
2 vanilla pods
300 g pistachios
Cook corn starch, cream of tartar and the water in a pot while stirring. It will be very thick at this point, but thats normal.
Heat the sugar with enough water to cover to 118°.
Ad the sugar to starch mixture gradually on low heat, while stirring with a whisk.
Ad the scraped out vanilla pods and continue cooking on very low heat for about an hour, stirring occasionally.
Mix in the peeled pistachios.
Pour mixture in a very lightly oiled mould and leave to set.
When set, turn out on a cutting board and cut into squares.
Dust with a mixture of hals corn starch, half icing sugar.