Method

• 1.
  Grease long edges of a 20cm x 30cm lamington pan and line with baking paper, allowing 5cm to extend over edges.
• 2.
  Melt butter, cream, golden syrup, glucose, brown sugar and 1/2 tsp salt flakes in a saucepan over medium heat, stirring until well combined. Bring to a simmer and cook, without stirring, until temperature reaches 122°C on a sugar thermometer (this should take about 10 minutes). Remove from heat and, working quickly, stir through tahini until well combined. Quickly pour caramel evenly into prepared pan and top evenly with pistachios and 1/2 tsp salt flakes, pressing gently into the caramel. Stand for 2 hours or overnight to cool completely (chill for a firmer set if you like).

• 3.
  To serve, remove from pan, cut into squares and scatter with salt flakes.