Best Pistachio Toffee Recipes

EASY PISTACHIO ENGLISH TOFFEE ICE BOX CAKE

Steps:

• Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
• Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
• Refrigerate at least 2 hours or overnight before serving.

PISTACHIO BROWNIE TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat in flour, mixing well. Press onto bottom of a greased 15x10x1-in. baking pan., Bake until golden brown, 12-14 minutes. Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended., Spread brownie batter over hot crust. Bake until center is set, 14-16 minutes. Cool completely in pan on a wire rack., Spread melted chocolate over top; sprinkle with pistachios. Let stand until set. Cut into 36 bars.

DARK CHOCOLATE PISTACHIO TOFFEE

Steps:

• 1. Line a baking sheet with foil or Silpat, sprinkle the pistachios in a single layer over the baking sheet to cover an area of approximately 9x12 2. In a heavy saucepan or copper pan combine butter, sugar and salt. Cover over high heat stirring constantly until the candy reaches 300 degrees F. (hard crack stage) this step takes between 5-7 minutes. Remove from heat and quick pour candy over the pistachios: allow to cool completely. 3. Melt chocolate in the microwave oven in intervals of 40 seconds at 50% power and stirring in-between until chocolate is soft enough to spread. Spread chocolate mixture over cooled toffee and sprinkle with the finely chopped pistachios. Allow chocolate to cool completely before breaking toffee into bite size pieces.

PISTACHIO TOFFEE

Steps:

• Heat oven to 350°F Place pistachios in a single layer in a pan; toast for 3 minutes. Remove from oven, cool and coarsely chop; set aside.
• In a heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage; use candy thermometer); stirring frequently.
• Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil. Spread mixture into a large rectangle. Cool completely.
• In a microwave-safe container, microwave white chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using a spatula, spread over toffee, covering it completely. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
• Place pan in refrigerator for 5 minutes or until chocolate has set.
• Break into pieces and store in an airtight container for up to one week.