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Pistachio Toffee

Pistachio Toffee

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.



  1. Heat oven to 350 degrees F.
  2. Place pistachios in a single layer in a pan; toast for 3 minutes.
  3. Remove from oven, cool and coarsely chop; set aside.
  4. 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.
  5. Reduce heat to medium, and continue to boil until mixture reaches 300 degrees F (hard crack stage), stirring frequently.
  6. Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil. Spread mixture into a large rectangle.
  7. Cool completely.
  8. In a 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 a spatula, spread over toffee, covering it completely.
  9. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
  10. Place pan in refrigerator for 5 minutes, or until chocolate has set.
  11. Break into pieces and store in an airtight container for up to 1 week.

Yield: 3 dozen pieces

Recipe and photo credit: Dairy Farmers of Wisconsin


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