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If the pistachios are not already roasted, roast them in the oven at 180°C for about 10 minutes. Let them cool and then chop them roughly.
Cook the caramel: In a small casserole dish, mix the honey, sugar and water. Bring to the boil and cook over medium heat until 150°C (you can use a kitchen thermometer). If you don’t have a thermometer, cook until the mixture is golden and caramelized.
Beat the egg whites: Meanwhile, in a clean bowl, whisk the egg whites with a pinch of salt until stiff.
Add the caramel to the egg whites: Once the caramel has reached temperature, slowly pour it over the beaten egg whites, whisking continuously. If you have a vanilla pod, add it at this point.
