Dark chocolate and pistachios make a winning combination in this rich toffee.
Dark Chocolate-Pistachio Toffee
2014-11-19 02:51:43
Yield: 30 pieces • Preparation: 15 minutes • Cook: 8 minutes • Refrigerate: 30 minutes
Ingredients
- ½ cup plus 2 tablespoons salted butter, divided
- ¾ cup finely chopped roasted and salted pistachios, divided
- 1 cup sugar
- ¼ cup water
- ¾ cup bittersweet chocolate morsels*
Instructions
- Line a baking sheet with a silicone baking mat. Spread 1 tablespoon butter in a 9-inch-diameter circle on baking mat. Sprinkle ½ cup pistachios over butter circle in an even layer. Set aside.
- Coat the inner top 2 inches of a large microwave-safe bowl with 1 tablespoon butter. Place remaining ½ cup butter in bowl. Add sugar and water. Do not stir.
- Microwave on High until mixture turns very light brown, 6 to 8 minutes. (Because microwaves vary, additional time may be required.)
- Immediately pour hot mixture over pistachios, covering nuts in an even layer. (If necessary, spread mixture with a spatula, working very quickly. Sugar mixture sets up quickly.)
- Immediately sprinkle chocolate morsels over sugar mixture in an even layer. Let sit for 1 minute to melt, then spread evenly, using an offset spatula.
- Sprinkle remaining ¼ cup pistachios over melted chocolate.
- Refrigerate for 30 minutes, or until candy is firm.
- When firm, cut into pieces, using a long sharp knife and pressing down.
- Store at room temperature for up to 3 days.
Notes
- *For testing purposes, we used Ghirardelli 60% Cacao Bittersweet Morsels.
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