Recipes

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.