Mix the sugar with the water and caramelize this on a medium heat till it’s a golden brown caramel.
Once golden add the pistachios and caramelize it while stirring for another 3 to 4 minutes.
Then pour it on a silicon sheet, spread it and let it cool down out of the fridge.
After that transfer it into a blender with the flaky salt and blend it till it’s a praline that still has some texture. So not till completely smooth. Now pour it into a bowl and keep it out of the fridge for later.