Pistachio, Cashew, and Chocolate Toffee {Secret Recipe Club}

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Pistachio & Cashew Toffee


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 would love to try some of Nicole’s other recipes, like these Date Bars or Homemade Filet-o-Fish, but for today I decided to tackle Pistachio Dark Chocolate Toffee.

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.

Pistachio, Cashew, and Chocolate Toffee

Pistachio, Cashew, and Chocolate Toffee

Adapted from Hapa-tite.


  • 1 c. unsalted butter (2 sticks)
  • 1 c. sugar
  • 1/4 c. water
  • 1/2 tsp. salt
  • 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.


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23 thoughts on “Pistachio, Cashew, and Chocolate Toffee {Secret Recipe Club}

  1. Thanks for stopping by and making my toffee! It seems to be a real crowd please-r and your version looks exactly like mine! Thank you again for all the kind words. xoxo, nicole

  2. Wow. Your toffee looks absolutely beautiful! The combination of pistachios, cashews, and chocolate sounds so delicious. I’d have a very hard time stopping at one piece, for sure! Great pick this month 🙂

  3. Thank you again for coming to the rescue 🙂 Those little toffee candies look SO good. I love pistachios (as do my kiddos), so we’re gonna have to make these soon! Happy belated reveal day!

  4. I just made this the other day and it was amazing! I made it for a co-worker who likes pistachios and since it made so much I brought some into my kids school as well and all the teachers loved it too and were asking for the recipe. Thanks!

  5. Pingback: Simple Treats to Give for Christmas

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