White Chocolate & Pistachio Toffee
Delicious, crunchy toffee topped with melted white chocolate and topped with toasted pistachios for a fun Easter candy treat, or anytime of the year! It’s so delicious!
Equipment
- 1 large nonstick skillet
- 1 Candy thermometer
- 1 large rimmed baking sheet
- Parchment paper
- cookie cutters *if you plan to make shapes out of your toffee
Ingredients
Toffee
- 8 oz. unsalted butter, warmed to room temperature
- 1 cup fine granulated sugar
- 1 tbsp. water
- 1/2 tsp. salt
Toppings
- 8 oz. real white chocolate, chopped Don’t use white baking chips, just white chocolate made with real cocoa butter
- 1 tsp. freshly ground pink salt *We just use the grinder for this.
- 2 cups roasted, unsalted pistachios, coarsely chopped, or
- 2 cups Jordan almonds, chopped this is optional for Easter, but we prefer the pistachios!
Instructions
- Line a rimmed baking sheet with parchment paper. Set aside.
- Place butter, sugar, water and salt in a flat nonstick saute pan. Heat over low heat, stirring occasionally for about 10 minutes.
- Increase heat to medium-low for 5 minutes, stirring occasionally. The mixture will begin to bubble and foam.
- The mixture will change in look from curdled-looking to foamy-looking.
- Increase heat to medium, and stir continuously with a wooden spoon until the mixture turns golden-amber and the temperature reaches 290℉ to 300℉. (The perfect temp will depend upon your stove and your candy thermometer.)
- Once you’ve achieved the amber color, and the temperature is in the 290 to 300℉, you will be ready to pour the mixture onto the prepared baking sheet lined with parchment paper. Spread out to a rectangle about 9 x 12 inches.
- Let the toffee cool for 2-3 minutes. (If you want to try to make shapes with cookie cutters, this would be the time to press the cutters into the toffee.)
- After the 2-3 minutes, immediately distribute the white chocolate pieces over the toffee and as it melts, spread it evenly using an offset spatula. Grind a little pink salt over the white chocolate.
- Then, sprinkle the chopped pistachios over the melted white chocolate while it’s still soft. Press down a bit with a spatula or your fingers into the chocolate.
- Allow the toffee to cool completely before breaking into pieces. Store in an airtight container.
Notes
If you decide to make shapes out of your toffee, be sure to push the cutters all the way to the bottom of the toffee. They will be stuck in the toffee until you break it up, so you either want to use a lot of cutters, or just make one or two and break the rest of the toffee into pieces after you cover it with chocolate and nuts. We had fun with this, but only had 3 cutters, so we just broke most of the toffee into irregular pieces. As you break the toffee up, you will find that you can loosen the cutters and the shape that you have made will be there once you remove the cutter. We kind of manipulated the cutters just a bit in order to loosen its grip on the toffee.