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.

Recipe By: Butterisbest.com
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 3 dozen pieces


    • 1 1/4 cups shelled pistachios, divided
    • 1 cup (2 sticks) butter
    • 3/4 cup sugar
    • 1/4 cup brown sugar, packed
    • 1/4 cup water
    • 1 tablespoon corn syrup
    • 6 ounces white chocolate, coarsely chopped


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.

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), stirring frequently.

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.

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. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
Place pan in refrigerator for 5 minutes, or until chocolate has set. Break into pieces and store in an airtight container for up to 1 week.

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource