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Pistachio Toffee recipe

Pistachio Toffee.

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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  • Comments

    1 Comment


    This looks amazing. How could anyone just eat a little piece? I d so dive in head first! I love that the pistachios are shelled- makes things in the kitchen so much easier!! I followed you recipe but the brittle never hardened. It s delicious, but the consistency of a caramel, not a brittle. In the Taste of Home recipe they said to heat the mixture to 284. Why do you have 240 for yours?

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