Food recipes
Pistachio Toffee
Pistachio Toffee Ingredients: nuts, pistachio nuts, raw butter, without salt sugars, granulated sugars, brown water, bottled, generic syrups, corn, light spartan, real semi-sweet chocolate baking chips, Directions: He...
Pistachio Toffee
Ingredients:
nuts, pistachio nuts, raw
butter, without salt
sugars, granulated
sugars, brown
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 350F Place pistachios in a single layer in a pan; toast for 3 minutes.
Remove from oven, cool and coarsely chop; set aside.
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 300F (hard crack stage; use candy thermometer); stirring frequently.
Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil.
Spread mixture into a large rectangle.
Cool completely.
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.
Place pan in refrigerator for 5 minutes or until chocolate has set.
Break into pieces and store in an airtight container for up to one week.
Ingredients:
nuts, pistachio nuts, raw
butter, without salt
sugars, granulated
sugars, brown
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 350F Place pistachios in a single layer in a pan; toast for 3 minutes.
Remove from oven, cool and coarsely chop; set aside.
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 300F (hard crack stage; use candy thermometer); stirring frequently.
Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil.
Spread mixture into a large rectangle.
Cool completely.
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.
Place pan in refrigerator for 5 minutes or until chocolate has set.
Break into pieces and store in an airtight container for up to one week.