Thursday, June 24, 2010
nutz and chocolate
Toffee is delicious, and along with a good book, makes a very great (very late) birthday present. It also keeps well while traveling across the country. Pistachio is an underrated and classic flavor, and too too perfect with chocolate and toffee.
(adapted from Ghirardelli)
3/4 cup pistachios, coarsely chopped and toasted
1 cup butter
1 cup sugar
2 Tbsp. water
1 tsp. vanilla
8 oz. bittersweet chocolate
Line a 9X9 (or similarly sized) baking pan with heavy duty tin foil or parchment paper.
In a heavy saucepan, cook the water, butter, sugar and salt over medium heat until the mixture reaches 305 degrees on a candy thermometer, stirring occasionally. At 305 degrees, the sugar should be golden brown. Remove from heat quickly, and slowly stir in the vanilla.
Pour into the prepared pan, and let sit at room temperature for one hour.
When cool, melt the chocolate and spread over the cooled toffee. Gently press the pistachios into the chocolate.
Let sit for one hour at room temperature, then break into pieces.