More Great Recipes: Candy | Toffee

Pistachio Toffee


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 1/4 cups shelled pistachios, divided
1 cup (2 sticks) butter
3/4 cup sugar
1/4 cup brown sugar
1/4 cup water
1 tablespoon corn syrup
6 ounces white chocolate, coarsely chopped


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.


Recipe: 2007 Wisconsin Milk Marketing Board, Inc.


Pairs Well With


Notes

This toffee is fantastic and looks beautiful when packaged in cello bags and tired with ribbon. A welcome addition to Christmas baskets.

Thanks for the "fix". I'm going to make a batch of this this weekend and see if it tastes as good as it sounds. If so, into the Christmas baskets it goes. lol, lucas hess

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