Pistachios add unique flavor and a festiveholiday look to sweet and crunchy buttery toffee.
Recipe: Pistachio Toffee
1 1/4 cups shelled pistachios – divideduse 1 cup (2 sticks) butter 3/4 cup granulated sugar 1/4 cup brown sugar 1/4 cup water 1 tablespoon corn syrup 6 ounces white chocolate, coarsely chopped
Preheat oven to 350°F (175°C).
Place pistachios in a single layer ina pan; toast for 3 minutes. Remove from oven, cool and coarselychop; 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 / 150°C(hard crack stage; use candy thermometer); stirring frequently.
Stir in 3/4 cup pistachios; mix well andpour into a jellyroll pan lined with buttered foil. Spread mixtureinto a large rectangle. Cool completely.
In a microwave-safe container, microwavewhite chocolate 30 seconds; stir. Continue microwaving in 10-secondintervals, stirring after each, until chocolate is melted andsmooth, but not hot. Using a spatula, spread over toffee, coveringit completely. Sprinkle with remaining 1/2 cup pistachios andgently pat into chocolate.
Place pan in refrigerator for 5 minutesor until chocolate has set.
Break into pieces and store in an airtightcontainer for up to one week.
Makes about 3 dozen pieces.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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