I am doing a quick fill-in for someone in Group D of Secret Recipe Club, so this is my second reveal for April. Fun! I got to explore the new-to-me blog Hapa-tite. Nicole is a (very gorgeous) twenty-something of mixed cultural heritage who loves and embraces her father’s Hawaiian culture. She lives in the DC area, and writes about a mix of recipes, bento box ideas, tea, and restaurant reviews. Nicole is also a graphic designer and has one of the most beautiful blogs I have seen!
I’ve never actually made toffee, but this looked so delicious and I had a bag of pistachios, so it spoke to me. I didn’t realize toffee is really not that difficult to make; this whole process took me maybe half an hour. And I have a whole pan of toffee that looks like it could have come from Williams-Sonoma (without the $45 pricetag!).
This toffee would make a beautiful gift or just nice to have around for some good, teeth-sticking-together, toffee snacking.
Just a note that I used pistachios and cashews … entirely because I got tired of shelling the pistachios. So buy pre-shelled ones or don’t be as lazy as I am. I liked the cashews, but I think all pistachios would probably be best. Or you can throw whatever you want on top of this: dried cranberries, sprinkles, crushed candy cane, candied ginger … the possibilities are endless.
8 ounces chocolate (chips or chopped) - I used about 2 oz. very dark chocolate and 6 oz. milk chocolate chips
1 c. chopped nuts, preferably pistachios, or other toppings
Have an ungreased 9x13 pan close by while you make the toffee.
In a heavy saucepan, heat butter, sugar, water, and salt over medium heat. Once butter is melted, whisk constantly until you feel like your arm will fall off and the mixture reaches 300F. It will be a medium golden brown color. When the mixture gets sort of melted-marshmallow consistency and comes away from the side of the pan as you whisk, you're getting close.
Immediately pour the toffee mixture into the 9x13 pan and spread out. Let cool.
Melt chocolate in the microwave in 30 second increments until it is about 75% melted. Then keep stirring until it's uniform. Spread gently over the toffee. Immediately top with chopped nuts or other toppings. Use the bottom of a glass measuring cup to gently press the toppings into the chocolate.
Cool in the refrigerator at least 30 minutes or at room temperature 2 hours, until the chocolate is all hardened. Break off pieces and serve. Store any extra in the fridge.