Ingredients Jump to Instructions ↓

  1. 1 1/4 cups shelled pistachios, divided

  2. 1 cup (2 sticks) butter

  3. 3/4 cup sugar

  4. 1/4 cup brown sugar

  5. 1/4 cup water

  6. 1 tablespoon corn syrup

  7. 6 ounces white chocolate, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Directions Heat oven to 350°F. Place pistachios in a single layer in a pan; toast for 3 minutes.

  2. Remove from oven, cool and coarsely chop; set aside.

  3. 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.

  4. Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil.

  5. Spread mixture into a large rectangle. Cool completely.

  6. 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.

  7. Place pan in refrigerator for 5 minutes or until chocolate has set.

  8. Break into pieces and store in an airtight container for up to one week.


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