1 cup sugar
1 cup butter
3 tbsp of water
1 tbsp of corn syrup
1/2 cup chopped pistachio nuts
1/2 cup chopped hazelnuts
1 bag of Nestle's semi-sweet chocolate chips/morsels
Cookie sheet with lip/edge all the way around.
Candy thermometer (other digital ones work fine too)
Non-stick sauce pan (2 quart)
Combine sugar, butter, water and corn syrup in the sauce pan. Bring to a boil over medium high heat. Stir constantly while cooking. During this process, the sugary concoction will turn a caramel color with varying degrees of bubbling. This is normal and part of the candying process. Heat until the sugar mixture until it reaches 290 degrees F.
Immediately remove from heat and pour on to the cookie sheet. Gently shake the cookie sheet back and forth to help spread the mixture to about 1/3 of an inch. The shape will be irregular.
Quickly while the sugar mixture is still hot, evenly sprinkle all the chocolate chips on top. Take a spoon and swirl the melted chips together to form a uniform layer of chocolate.
Immediately, sprinkle the nuts on top of the melted chocolate.
Refrigerate promptly and cool for two hours. Once the chocolate and toffee have hardened, remove the cookie sheet from the fridge and break the toffee into small pieces.
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