Dark Chocolate, Orange and Pistachio Toffee
1 cup butter
1 cup sugar
3 tbsp water
1 tbsp corn syrup
1 1/2 cups bittersweet chocolate pieces, like Guittard
1/8 cup salted and roasted pistachio nuts, finely chopped
Zest of one orange
Butter a large baking sheet. Set aside.
Butter the sides of a medium sized heavy bottom saucepan. Over medium high heat, melt butter. Add sugar, water, and corn syrup. Cook until it boils, stirring frequently until it reaches 290 or soft crack, cooking tip*. Remove from heat and carefully pour onto prepared pan, spreading to the edges, to make a thin layer. As it starts to cool, it will be easy to pull candy towards the edges.
Evenly sprinkle chocolate pieces over toffee layer. Wait 2-3 minutes, evenly sprinkle with orange zest. With a metal spatula or knife, spread chocolate back and forth over toffee in sweeping motion.
Lightly sprinkle with pistachios.
Refrigerate until set. Remove and cut or break into pieces.
*tip: cook the toffee until it reaches the exact color of peanut butter, stirring constantly and watching carefully, so it doesn’t scorch.
Recipe by Amy Richardson