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Recipe by Chef Angela Sticco
Yield: approximately 1700g of toffee
Recipe Step by Step
648g salted butter
744g Granulated sugar
343g Pistachios, ground coarse, plus more for garnish
55g Caster sugar
800g GUANAJA 70%
Scale the butter, honey, water, salt, and granulated sugar directly into a large pot. Bring the mixture to a boil and cook over medium heat, stirring constantly with a whisk, until it registers 305F (152C) on a candy thermometer.
Remove pot from heat and fold in pistachios and caster sugar, being careful not to over mix.
Pour onto a full size sheet pan lined with a silpat and spread to the edges of the pan.
Allow to cool to 80F (27C) and coat each side with 400g tempered Guanaja 70% and chopped pistachios.
Allow to crystallize overnight, then break into large pieces.