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1
Line a baking sheet with parchment paper, spray parchment well with non stick spray
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2
In a medium large saucepan heat butter, sugar and water.
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3
Bring to a boil and stir until sugar dissoves.
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4
Cook, on a slow boil , swirling pan and stirring occasionally to cook evenly until mixture reaches 280 on a candy thermometer and is golden
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5
Remove from heat and stir in vanilla and salt.
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6
Very carefully pour mixture onto prepared pan, smoothing to a even 1/4 inch thickness with a off set spatula
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7
Sprinkle with 1/2 of the chopped chocolate, let it sit one minute then spread in an even layer with off set spatula
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8
While chocolate is warm sprinkle 1/2 of the pistachios pressing lightly so they stick
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9
Place toffee in refigerator to harden, at least 4 hours or overnight
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10
Remove from refigerator and carefully turn toffee over on a clean parchment lined baking pan
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11
Melt remaining chocolate in microwave or over a double boiler until smooth.
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12
Working quickly pour chocolate over flipped side of toffee spreading evenly and sprinkling with remaining pistachips, pressing to stick.
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13
Return to refigerator to set about 1 hour
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14
Break toffee into pieces.
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15
Keep refrigerated.
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16
This can also be frozen and taken out as needed
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17
NOTE, For easy clean up of the sticky pans fill them with water and bring to a simmer.
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18
Then just pour hot water out, the sticky toffee will have melted off!
