Dark Chocolate Pistachio Toffee

You can never have too many hor d'oeuvre recipes, so give Dark Chocolate Pistachio Toffee a try. This recipe serves 50. One portion of this dish contains roughly 1g of protein, 7g of fat, and a total of 101 calories. For 18 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 119 people have tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from Cookie Monster Cooking requires water, granulated sugar, pistachios, and salt. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 4%, this dish is improvable. If you like this recipe, you might also like recipes such as Dark Chocolate Toffee Truffles, Toffee & Dark Chocolate Scones, and Pistachio Dark-Chocolate Crisps.

Servings: 50

 

Ingredients:

2 ¼ cups dark chocolate chips, divided

1 cup granulated sugar

1 cup chopped pistachios, divided

¼ teaspoon salt

14 tablespoons unsalted butter

1 teaspoon vanilla extract

2 tablespoons cold water

Equipment:

candy thermometer

baking paper

baking sheet

sauce pan

frying pan

offset spatula

microwave

bowl

Cooking instruction summary:

Line a rimmed baking sheet with parchment paper. Generously butter the parchment paper and then set aside.In a medium saucepan set over medium-high heat, add the butter, sugar and water. Stir the mixture continuously until the sugar has dissolved and it just starts to boil. Attach a candy thermometer to the pan and let the mixture cook until it reaches 300 to 310 degrees. Remove from the heat and stir in the vanilla extract and salt. Very carefully pour the mixture onto the prepared baking sheet and use an offset spatula to spread to ¼ inch thickness. Let the toffee cool for about 1 ½ to 2 minutes and then evenly sprinkle 1 cup of the chocolate chips over the toffee. Let sit for a few seconds and then use an offset spatula to evenly spread the chocolate over the toffee. Next, sprinkle ½ cup of the chopped pistachios over the chocolate. Let the toffee cool for another 5 minutes and then transfer the pan to the refrigerator. Allow the toffee to harden, about 1 hour. Remove from the refrigerator and use the parchment to gently lift the toffee out of the pan. Set on the counter. Line the baking sheet with a new piece of parchment paper and then gently flip the toffee onto the new piece (with the chocolate side down). Add the remaining chocolate chips to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted. Pour the melted chocolate over the toffee and use an offset spatula to spread out evenly. Quickly sprinkle the remaining ½ cup pistachios over the chocolate (before it starts to set). Return the pan to the refrigerator and allow to harden completely. Break into pieces and store in an airtight container.

 

Step by step:


1. Line a rimmed baking sheet with parchment paper. Generously butter the parchment paper and then set aside.In a medium saucepan set over medium-high heat, add the butter, sugar and water. Stir the mixture continuously until the sugar has dissolved and it just starts to boil. Attach a candy thermometer to the pan and let the mixture cook until it reaches 300 to 310 degrees.

2. Remove from the heat and stir in the vanilla extract and salt. Very carefully pour the mixture onto the prepared baking sheet and use an offset spatula to spread to ¼ inch thickness.

3. Let the toffee cool for about 1 ½ to 2 minutes and then evenly sprinkle 1 cup of the chocolate chips over the toffee.

4. Let sit for a few seconds and then use an offset spatula to evenly spread the chocolate over the toffee. Next, sprinkle ½ cup of the chopped pistachios over the chocolate.

5. Let the toffee cool for another 5 minutes and then transfer the pan to the refrigerator. Allow the toffee to harden, about 1 hour.

6. Remove from the refrigerator and use the parchment to gently lift the toffee out of the pan. Set on the counter. Line the baking sheet with a new piece of parchment paper and then gently flip the toffee onto the new piece (with the chocolate side down).

7. Add the remaining chocolate chips to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted.

8. Pour the melted chocolate over the toffee and use an offset spatula to spread out evenly. Quickly sprinkle the remaining ½ cup pistachios over the chocolate (before it starts to set). Return the pan to the refrigerator and allow to harden completely. Break into pieces and store in an airtight container.


Nutrition Information:

Quickview
101k Calories
1g Protein
6g Total Fat
9g Carbs
0% Health Score
Limit These
Calories
101k
5%

Fat
6g
11%

  Saturated Fat
4g
28%

Carbohydrates
9g
3%

  Sugar
6g
8%

Cholesterol
8mg
3%

Sodium
20mg
1%

Get Enough Of These
Protein
1g
2%

Calcium
28mg
3%

Vitamin B6
0.05mg
3%

Copper
0.05mg
2%

Phosphorus
23mg
2%

Zinc
0.34mg
2%

Fiber
0.56g
2%

Potassium
77mg
2%

Vitamin A
108IU
2%

Manganese
0.04mg
2%

Vitamin B1
0.03mg
2%

Vitamin E
0.27mg
2%

Magnesium
5mg
2%

Vitamin B2
0.02mg
1%

Iron
0.2mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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