Ingredients:

  • 100g walnuts, finely chopped
  • 50g pistachios, shelled and chopped
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 2 tbsp honey
  • 540g white chocolate chips
  • 400g sweetened condensed milk
  • 60ml honey
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt
  • 2 sheets phyllo dough, baked and crushed
  • 1 tbsp unsalted butter, melted
  • 2 tbsp pistachios, finely slivered

Instructions:

  1. Toss the chopped walnuts and pistachios in a dry pan over medium heat for 3 minutes until fragrant and slightly darkened. Stir the cinnamon, cloves, and 2 tablespoons of honey into the warm nuts until sticky and well coated. Set aside to cool.
  2. Brush the 2 sheets of phyllo dough with melted butter and bake at 180°C for 5 minutes until golden brown and brittle.
  3. In a heavy saucepan, combine the 540g white chocolate chips, 400g sweetened condensed milk, and 60ml honey.
  4. Heat the mixture over low heat, stirring constantly, until the chocolate is completely smooth and glossy. Remove from heat and stir in the vanilla extract and sea salt.
  5. Pour half of the white chocolate mixture into your lined pan.
  6. Drop spoonfuls of the spiced nut mixture over the fudge and gently swirl with a knife until a marbled pattern emerges.
  7. Cover with the remaining fudge mixture and smooth the top with a spatula.
  8. Crush the baked phyllo dough and sprinkle it over the top along with the slivered pistachios. Press down lightly to ensure they stick.