Cadbury Egg Fudge (Print Version)

# Ingredients:

→ Base

01 - 375g (3 cups) unshelled raw pistachios

# Instructions:

01 - Set your oven to 320°F. Spread pistachios on a baking tray and warm them up for around 6 minutes, but don’t let them brown.
02 - Toss the warm nuts into a blender. Run it on low for 5-7 minutes, scraping now and then, ’til it’s good and smooth.
03 - Scoop into a jar with a tight lid. Leave at room temp for up to a week, or stick it in the fridge for a month.

# Notes:

01 - Use nuts while they’re still warm—it helps them blend better.
02 - Leftover bits in the blender? Try whipping up some pistachio milk!

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