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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Classic toffee gets an update with the addition of salty pistachios and a sweet white chocolate topping. A sprinkle of chopped pistachios on top adds a festive touch and it couldn't be easier. Ingredients:
1 1/4 cups shelled pistachios, divided |
1 cup butter (2 sticks) |
3/4 cup sugar |
1/4 cup brown sugar |
1/4 cup water |
1 tablespoon corn syrup |
6 ounces white chocolate, coarsely chopped |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Place pan in refrigerator for 5 minutes or until chocolate has set.
6. Break into pieces and store in an airtight container for up to one week.
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