Melt 30g of the butter in a small pan, then brush your madeleine tray lightly with butter.
Melt the remaining butter on a medium-low heat and keep cooking until it is just brown and smells nutty. Immediately remove from the heat and pour the butter into a separate bowl to stop it from cooking any further.
Whisk the eggs with the sugar, honey and pistachio until pale and thick.
Sift the flour into the butter and beat in well, then cook on low heat for 1 minute stirring constantly. Leave to cool slightly.
Stir in the butter mix into the sugar and eggs together with the baking powder. Finally stir in the chopped pistachios and leave to chill in the fridge for 1 hour. Meanwhile heat oven to 200C/180 fan.
Spoon about 1 tsp into each mould (approx. 3/4 full), then bake in the middle shelf for 6-8 min or for mini madeleines 4-5 min. They should be golden and risen in the middle. Leave to cool slightly before turning out.