Pistachio and toffee bananas

Method

1. Peel the bananas and push a wooden lolly stick lengthways into each one.

2. To make the caramel, put the caster sugar in a medium, deep saucepan with 4 tablespoons of water and heat gently, stirring until the sugar dissolves. Raise the heat and bubble rapidly to make a clear, golden caramel. Immediately remove the pan from the heat and allow the bubbles to subside.

3. Meanwhile, line a baking sheet with non-stick baking paper. Taking each banana, hold the tip of the stick and carefully dip the banana in the caramel – tilt the pan to get a good coating. Hold each over a plate in case it drips, and scatter with some chopped pistachios. Set aside on the baking sheet to set briefly. Eat within 1 hour, before the caramel becomes too sticky.

Quick wins, tips & make ahead