Place the pistachio powder in a pot and roast it. Use low to medium heat to avoid burning. Once roasted, remove and let it cool.

Add the heavy cream and sugar to the pot and simmer while stirring.

When simmering over medium to high heat, keep stirring from the bottom of the pot to prevent burning or boiling over.

Once it reaches a thick consistency, add the roasted pistachio powder and simmer a little more.

When it reaches your desired thickness, add the raw pistachio powder and mix well.

Once done simmering, turn off the heat, pour into a container, and let it cool. It will become firmer as it cools.

Scoop with a spoon and enjoy a texture similar to soft caramel.
(Depends on the simmering time)

Wrap in parchment paper and chill in the refrigerator before cutting.