Dark Chocolate Pistachio Toffee

October 8, 2010

in American,Confections & Candies,Recipes

Dark Chocolate Pistachio Toffee

A BIG thanks to everyone who voted for me in round 3 of the Project Food Blog Challenge, keeping my fingers crossed hoping to advance into the next round!

In the mean time let’s all congratulate the winner of my most recent giveaway who’ll soon be receiving a copy of this bad boy in the mail…

Exploring Wine: The Culinary Institute of America's Guide to Wines of the World

Exploring Wine: The Culinary Institute of America's Guide to Wines of the World

Congrats Jan from I Love. Therefore, I Cook. you WON! I hope you enjoy it!

In the mean time… here’s something to help tide us over while we anxiously await the results of challenge #3.

Enjoy!

Dark Chocolate Pistachio Toffee

Dark Chocolate Pistachio Toffee

3/4 cup shelled unsalted pistachios
1 1/2 cups granulated sugar
1/2 teaspoon salt
3 sticks butter
1 1/2 cup dark chocolate chips
1/2 cup finely chopped pistachios

1. Line a baking sheet with foil or a Silpat, spinkle the pistachios in a single layer over the over baking sheet to cover an area of approx 9 X 12; set aside.

2. In a heavy saucepan or copper pan combine butter, sugar and salt. Cook over high heat stirring constantly until the candy reaches 300 degrees F (Hard Crack stage) this step takes between 5 – 7 minutes. Remove for heat and quickly pour candy over the pistachios; allow to cool completely.

3. Melt chocolate in the microwave oven in intervals of 40 seconds at 50% power and stirring inbetween until chocolate is soft enough to spread. Spread chocolate mixture over cooled toffee and sprinkle with the finley chopped pistachios. Allow chocolate to cool completely before breaking toffee into bite-size pieces.

Dark Chocolate Pistachio Toffee

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