Greek Pistachio Brittle - cooking recipe

Ingredients

400 g greek thyme honey
400 g aegina pistachios (or whatever raw pistachios are near you.)
1/2 teaspoon dried lavender, crushed

Preparation

Heat the honey in a medium saucepan to 130C (270F).
Remove from heat and stir in the pistachios and lavender.
Spread the pasteli onto a silpat or nonstick parchment. If using parchment, cover with another piece of parchment.
Using a rolling pin roll out the pasteli to a thin sheet, about 1 cm (1/8 inch) thick.
Cut into squares or diamonds when cool and keep stored in a cool, dry place.