Are you in need of a last minute stocking stuffer, or host gift? I like making candy at Christmas to give as a gift; and it’s especially ideal if you need to round out a stocking, care package or cookie tin in a hurry. It’s also great to have on hand in case someone gives you an unexpected holiday gift. Keep it in a little tin and they’ll never know you didn’t specifically have something ready for them.
This one has buttery toffee that has rich depth from coffee, brown sugar and molasses, milk chocolate offset with lots of flaky salt and bright, cheery pistachios. A candy thermometer is really for getting the sugar to the right heat, so that it’s crisp and has the right snap to it. If you don’t already own one, it’s a good investment. Candy making can seem intimidating, but this is a pretty straightforward recipe to try first.
pistachio coffee toffee
adapted from NPR
1/2 cup slivered pistachio nuts, divided
1 cup sugar
1/3 cup packed brown sugar
2 teaspoons instant espresso powder or 1 tsp coffee extract or 1 tsp instant coffee
1/3 cup water
1 tablespoon fancy molasses
1 cup butter
6 ounces milk chocolate, finely chopped
big pinch flaky salt
Line a cookie sheet or jelly roll pan with parchment paper. Combine water and molasses in a small bowl; set aside. Over low heat, melt butter in a heavy saucepan. Add sugars, espresso powder/coffee extract/instant coffee and the mixture of water and molasses, and stir until sugar dissolves.
Increase heat to medium and stir frequently until the syrup reaches 290° degrees on a candy thermometer. Stir in 1/4 cup of the pistachios, pour mixture immediately into the prepared cookie sheet. Gently spread the mix to make an even, thin layer. The toffee can start to set very quickly, so work fast!
Sprinkle chocolate evenly over the toffee while still very hot. After about 1 minute, spread chocolate evenly with an offset spatula. Sprinkle over remaining pistachios and salt.
Refrigerate for at least 1 hour, until the chocolate and toffee are firm. Smash the toffee into bite sized pieces. Store in an airtight container.
