PISTACHIO TOFFEE
Classic toffee gets an update with the addition of salty pistachios and a sweet white chocolate topping. A sprinkle of chopped pistachios on top adds a festive touch and it couldn't be easier.
Provided by gailanng
Categories Candy
Time 50m
Yield 3 dozen
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1418, Fat 102.5, SaturatedFat 52.7, Cholesterol 174.6, Sodium 817, Carbohydrate 121.1, Fiber 5.2, Sugar 106.8, Protein 14.7
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