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  • 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.

Categories: Candy  Toffee 

Author Credit: Wisconsin Milk Marketing Board, Inc

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