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Pistachio Toffee



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1 1/4 cups shelled pistachios, divided
8 oz. butter
3/4 cup sugar
1/4 cup brown sugar
1/4 cup water
1 tbsp. corn syrup
6 oz. white chocolate, coarsely chopped


  1. 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. 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. 3
    Stir in 3/4 cup pistachios; mix well and pour into a 1/2 sheet pan lined with buttered foil. Spread mixture into a large rectangle. Cool completely.
  4. 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. 5
    Place pan in refrigerator for 5 minutes or until chocolate has set.
  6. 6
    Break into pieces and store in an airtight container for up to one week.

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preparation methods
cuisines North & South American
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