Crunch crunch crunch. I made a batch and a half of this pistachio chocolate toffee for friends and family, but every time Michael or I passed the container, we’d sneak a jagged slab and nibble on it. I liked the jellies and truffles I made, and I loved the rosemary salted caramels, but it was the toffee that we couldn’t keep our paws out of.
I’ve tried other toffee recipes. I’ve also almost broken people’s teeth and pulled out their fillings with my offerings. This recipe is adapted from the ever-reliable David Lebovitz, and its success made me wonder why I’d tried any other source before him. His original recipe uses almonds, but I love the complex flavor of nutty-yet-fruity pistachios. In fact, I buy the pack of toasted and salted nuts from Trader Joe’s, and the extra salt is perfect. Plus, how can you pass up the festive green hue?
You can use an oiled baking sheet, but I prefer to spread my candy out on a silpat. Partly, this is to free up baking sheets for other uses during busy baking days.
I reduce the ratio of nuts a bit, plus I like a mixture of milk and dark chocolates, but I stick to the original recipe for the toffee exactly because it is perfect.
Pistachio Chocolate Toffee (just adapted a bit from David Lebovitz)
2 cups toasted, salted pistachios, chopped medium (a few whole pieces with mostly chopped)
3 Tablespoons water
3/4 cup unsalted butter, cubed
Large pinch of sea salt
1-1/2 cup sugar
6 Tablespoons dark brown sugar, packed
3/8 teaspoon baking soda
1-1/2 teaspoons vanilla extract
1-2/3 cups chopped chocolate (I like a mix of milk and dark chocolates)
Fleur de sel
Either lightly oil a couple of baking sheets or set out two silpats. Sprinkle a quarter of the pistachios on each prepared sheet in an approximately 6″ x 12″ rectangle.
Heat the water, butter, salt, sugar, and brown sugar in a medium saucepan, stirring occasionally, until it registers 300° on a candy thermometer. Meanwhile, make sure you have your baking soda and vanilla ready. Remove the pan from the heat immediately when it reaches 300°, stir in the baking soda and vanilla, then pour the toffee over each patch of prepared pistachios. Working quickly, spread the toffee out with a spatula over the nuts if you need to.
Sprinkle half the chocolate over each section of toffee and let it sit for two minutes, then use a spatula to spread it out smoothly. Sprinkle just a little fleur de sel over the chocolate, then sprinkle the remaining pistachios over the top.
Let the toffee cool completely, then break into chunks and store in an airtight container.