Easiest Way to Make Speedy Pistachio Toffee

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Before you jump to Pistachio Toffee recipe, you may want to read this short interesting healthy tips about The Food Items You Pick To Consume Are Going To Effect Your Health.

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If you determine that your health is important to you, you ought to take these recommendations to heart. Also if you cut out all the unhealthy food that you really should not be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to pistachio toffee recipe. To make pistachio toffee you need 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pistachio Toffee:

1. Take 4 tbsp of unsalted butter.
2. You need 1 cup of granulated sugar.
3. Take 2 tbsp of water.
4. Use 1 tsp of vanilla extract.
5. You need 1/4 tsp of sea salt.
6. Get 12 oz of good quality chocolate, I mixed half dark and half milk chocolate, chopped together.
7. Take 2 cup of salted pistachios, course chopped with some whole nuts mixed in.

Instructions to make Pistachio Toffee:

1. Line a baking sheet with parchment paper, spray parchment well with non stick spray.
2. In a medium large saucepan heat butter, sugar and water. Bring to a boil and stir until sugar dissoves. Cook, on a slow boil , swirling pan and stirring occasionally to cook evenly until mixture reaches 280 on a candy thermometer and is golden.
3. Remove from heat and stir in vanilla and salt. Very carefully pour mixture onto prepared pan, smoothing to a even 1/4 inch thickness with a off set spatula.
4. Sprinkle with 1/2 of the chopped chocolate, let it sit one minute then spread in an even layer with off set spatula.
5. While chocolate is warm sprinkle 1/2 of the pistachios pressing lightly so they stick.
6. Place toffee in refigerator to harden, at least 4 hours or overnight.
7. Remove from refigerator and carefully turn toffee over on a clean parchment lined baking pan.
8. Melt remaining chocolate in microwave or over a double boiler until smooth. Working quickly pour chocolate over flipped side of toffee spreading evenly and sprinkling with remaining pistachips, pressing to stick. Return to refigerator to set about 1 hour.
9. Break toffee into pieces. Keep refrigerated. This can also be frozen and taken out as needed.
10. NOTE, For easy clean up of the sticky pans fill them with water and bring to a simmer. Then just pour hot water out, the sticky toffee will have melted off!.

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