Preheat oven to 400°F. Line two baking sheets with parchment paper.

Roll puff pastry between two sheets of parchment paper to form a 12-inch square. Cut into 12 long strips. Note: Make sure puff pastry is as cold as possible while making the recipe. Place in fridge as necessary. Repeat with second sheet of puff pastry.

Place pecans and pistachios in a blender, food processor or spice grinder (or use a sharp knife), to create coarse crumbs. Combine nuts with sugar, cinnamon, orange zest and salt.

Brush extra virgin olive oil over puff pastry strips and dip into nut-sugar mixture so strip is fully coated. Twist strip 4 to 6 times.

Place twists onto parchment lined sheet and bake at 400°F for 12 to 15 minutes, until golden brown. While still hot, drizzle honey or silan over twists