Nicoles Pistachio Toffee Heartwarmer
1 C (2 sticks) unsalted butter cut up
1 1/2 C sugar
1 T light corn syrup
2 T water
1 cup chopped pistachios plus another 1/4 C finely chopped for topping
12 oz milk or dark chocolate (I used bitter sweet chocolate chips)
Toast your nuts in a 325 degree oven on parchment paper until they are toasty brown – careful not to let them burn. Start with 10 minutes.
Line a 15 x 10 pan with that new nonstick foil or regular foil coated with non stick spray
Heat butter sugar, corn syrup and 2 T water.
Increase heat to medium and melt butter - insert candy thermometer.
Cook about 12 minutes until golden brown and temperature is 300 - Don’t stir.
Remove from heat, remove thermometer and quickly stir in nuts. (carefully!)
Pour toffee into prepared pan and quickly spread all the way to the edges. (Coat your spatula with non-stick)
Let stand on a wire rack for 30 minutes
Melt 1/2 of chocolate in microwave for 45 sec and stir smooth. (Don’t overcook - just stir and stir and stir till it is smooth)
Spread over top and refrigerate for 20 minutes or until firm.
Flip over and repeat with the rest of the chocolate but sprinkle with the remaining 1/4 of nuts (work quickly so the nuts stick to the melted chocolate - it cools off quick because of the refrigeration.
Refrigerate for 20 minutes or until firm.
Break bar into pieces store in airtight container at room temperature.
I packaged mine into clear cellophane bags and used scrapbook paper in a cute holiday theme cut to size and stapled it to the top with a tag!
Pairs Well With
This recipe got me through a really hard time when I wanted to give something for all my wonderful friends who have been there for me - So I modified a recipe I found in a magazine and cleaned out the pantry and found pistachios.... the toffee was a HUGE success and I'll be making more in the years to come!