Pistachio Toffee Food

PISTACHIO TOFFEE

Steps:

• Heat oven to 350°F Place pistachios in a single layer in a pan; toast for 3 minutes. Remove from oven, cool and coarsely chop; set aside.
• In a heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage; use candy thermometer); stirring frequently.
• Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil. Spread mixture into a large rectangle. Cool completely.
• In a microwave-safe container, microwave white chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using a spatula, spread over toffee, covering it completely. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
• Place pan in refrigerator for 5 minutes or until chocolate has set.
• Break into pieces and store in an airtight container for up to one week.

PISTACHIO BROWNIE TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat in flour, mixing well. Press onto bottom of a greased 15x10x1-in. baking pan., Bake until golden brown, 12-14 minutes. Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended., Spread brownie batter over hot crust. Bake until center is set, 14-16 minutes. Cool completely in pan on a wire rack., Spread melted chocolate over top; sprinkle with pistachios. Let stand until set. Cut into 36 bars.