Crunchy Pistachio English Toffee
Ingredients:
1 cup unsalted butter
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pistachios
1 cup semi-sweet chocolate chips
Directions:
Line a baking sheet with parchment paper and set aside.
In a medium saucepan, melt the butter over medium heat. Add the sugar and salt, and stir continuously until the mixture comes to a boil.
Once boiling, continue to stir and cook until the mixture reaches 300°F (150°C) on a candy thermometer (about 10-15 minutes). The mixture will turn a light amber color.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the hot toffee onto the prepared baking sheet and spread it out evenly.
Sprinkle the chocolate chips over the hot toffee and let them sit for a few minutes until they are melted. Use a spatula to spread the melted chocolate evenly over the toffee.
Sprinkle the chopped pistachios over the chocolate layer.
Allow the toffee to cool completely at room temperature or in the refrigerator until the chocolate is set.
Once fully cooled and set, break the toffee into pieces and store in an airtight container.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 210 kcal per serving | Servings: 20 pieces
