Pistachio White Chocolate Toffee – a delicious recipe with Butter, White Sugar, u00bc, Syrup, u00bc, weight White Chocolate. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Note: Do not make more than one batch at a time. For some reason it doesn't turn out very well. Go figure!
2
Cover a jelly roll pan with foil and butter it well.
3
Melt 2 sticks of butter in a large sauce pan over medium-low heat. Add sugar, brown sugar, corn syrup and water. Bring to a boil, stirring with wooden spoon, over medium to medium-high heat. Keep stirring to 300 degrees, using a candy thermometer. Remove from heat. Immediately add 3/4 c. of the pistachio nuts. Stir.
4
Pour onto prepared jelly roll pan. Let cool naturally (not in refrigerator).
5
Melt 12 oz. white chocolate in microwave safe bowl, following package directions. Stir and cool for 3 minutes (or it won't stick).
6
Spread white chocolate on top of cooled toffee mixture.
7
Sprinkle with remaining 3/4 c. pistachios and press gently in warm white chocolate.
8
Refrigerate until hardened, about 20 minutes, and break apart. Enjoy!
1070
kcal
Calories
72
g
Fat
103
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 sticks Butter (1 C.), 3/4 cups White Sugar, 1/4 cups Packed Brown Sugar, 1 Tablespoon Corn Syrup, and more.
Yes, Pistachio White Chocolate Toffee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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