Dark Chocolate Pistachio Toffee Recipes
DARK CHOCOLATE PISTACHIO TOFFEE
Categories Candy Chocolate Dessert Christmas Quick & Easy
Number Of Ingredients 6
Steps:
- 1. Line a baking sheet with foil or Silpat, sprinkle the pistachios in a single layer over the baking sheet to cover an area of approximately 9x12 2. In a heavy saucepan or copper pan combine butter, sugar and salt. Cover over high heat stirring constantly until the candy reaches 300 degrees F. (hard crack stage) this step takes between 5-7 minutes. Remove from heat and quick pour candy over the pistachios: allow to cool completely. 3. Melt chocolate in the microwave oven in intervals of 40 seconds at 50% power and stirring in-between until chocolate is soft enough to spread. Spread chocolate mixture over cooled toffee and sprinkle with the finely chopped pistachios. Allow chocolate to cool completely before breaking toffee into bite size pieces.
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- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat, parchment paper, or aluminum foil. If you are using aluminum foil, spray lightly with nonstick cooking spray. Place saltine crackers in a single layer, touching, on the large baking sheet. Set aside.
- In a medium saucepan, melt butter and brown sugar together over medium-high heat. Bring butter and brown sugar mixture to a boil. Boil for 3-4 minutes, stirring constantly. Pour mixture evenly over saltine crackers. Bake for 8 minutes or until topping is bubbling.
- Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top of the crackers. Let the chocolate chips sit for 2 minutes so they have a chance to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle evenly with chopped pistachios. Sprinkle with sea salt.
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- Line a rimmed baking sheet with parchment paper. Generously butter the parchment paper and then set aside.
- In a medium saucepan set over medium-high heat, add the butter, sugar and water. Stir the mixture continuously until the sugar has dissolved and it just starts to boil. Attach a candy thermometer to the pan and let the mixture cook until it reaches 300 to 310ºF. Remove from the heat and stir in the vanilla extract and salt.
- Very carefully pour the mixture onto the prepared baking sheet and use an offset spatula to spread to ¼ inch thickness. Let the toffee cool for about 1 ½ to 2 minutes and then evenly sprinkle 1 cup of the chocolate chips over the toffee. Let sit for a few seconds and then use an offset spatula to evenly spread the chocolate over the toffee. Next, sprinkle ½ cup of the chopped pistachios over the chocolate.
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