Directions:
Heat oven to 350°F. Place pistachios in single layer in pan; toast 3 minutes. Remove from oven; cool.
In heavy saucepan combine butter, sugars, water, and corn syrup. Bring to a boil over medium-high heat, stirring constantly with wooden spoon. Reduce heat to medium and continue to boil until mixture reaches 300°F (hard crack stage), stirring frequently.
Stir in 3⁄4 cup pistachios; mix well and pour into jelly-roll pan lined with buttered foil. Spread mixture into large rectangle. Cool completely.
In microwave-safe container microwave chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth but not hot. Using 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 airtight container. Makes about 3 dozen pieces. (Recipe from REAL Butter)
*See more recipes in our dessert collection
|
