Description
A recipe for Pistachio Toffee

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

Preparation
1. Heat oven to 350°F. Place pistachios in single layer in pan; toast 3 minutes. Remove from oven, cool and coarsely chop; set aside.

2. In heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage), stirring frequently.

3. Stir in 3/4 cup pistachios; mix well and pour into jellyroll pan lined with buttered foil. Spread mixture into large rectangle. Cool completely.

4. In microwave-safe container, microwave chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using 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. Break into pieces and store in airtight container.

Nutrition
no information available

Serves
Makes 3 dozen pieces

Variations
no information available