Pistachio toffee
Bonbons & Confections


Recipe by Chef Angela Sticco
Yield: approximately 1700g of toffee

1 step

Recipe Step by Step


Recipe steps

648g salted butter

76g honey

96g water

2g salt

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.