Dark Chocolate Pistachio Toffee

You can never have too many hor d'oeuvre recipes, so give Dark Chocolate Pistachio Toffee a try. This recipe serves 50. One portion of this dish contains roughly 1g of protein, 7g of fat, and a total of 101 calories. For 18 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 119 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from Cookie Monster Cooking requires water, granulated sugar, pistachios, and salt. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 4%, this dish is improvable. If you like this recipe, you might also like recipes such as Dark Chocolate Toffee Truffles, Toffee & Dark Chocolate Scones, and Pistachio Dark-Chocolate Crisps.

Servings: 50

 

Ingredients:

Equipment:

Cooking instruction summary:

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 310 degrees. 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. Let the toffee cool for another 5 minutes and then transfer the pan to the refrigerator. Allow the toffee to harden, about 1 hour. Remove from the refrigerator and use the parchment to gently lift the toffee out of the pan. Set on the counter. Line the baking sheet with a new piece of parchment paper and then gently flip the toffee onto the new piece (with the chocolate side down). Add the remaining chocolate chips to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted. Pour the melted chocolate over the toffee and use an offset spatula to spread out evenly. Quickly sprinkle the remaining ½ cup pistachios over the chocolate (before it starts to set). Return the pan to the refrigerator and allow to harden completely. Break into pieces and store in an airtight container.

 

Step by step:

1. 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 310 degrees.

2. 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.

3. Let the toffee cool for about 1 ½ to 2 minutes and then evenly sprinkle 1 cup of the chocolate chips over the toffee.

4. 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.

5. Let the toffee cool for another 5 minutes and then transfer the pan to the refrigerator. Allow the toffee to harden, about 1 hour.

6. Remove from the refrigerator and use the parchment to gently lift the toffee out of the pan. Set on the counter. Line the baking sheet with a new piece of parchment paper and then gently flip the toffee onto the new piece (with the chocolate side down).

7. Add the remaining chocolate chips to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted.

8. Pour the melted chocolate over the toffee and use an offset spatula to spread out evenly. Quickly sprinkle the remaining ½ cup pistachios over the chocolate (before it starts to set). Return the pan to the refrigerator and allow to harden completely. Break into pieces and store in an airtight container.

Nutrition Information:

covered percent of daily need