I am kind of sad that it is time for the February Secret Recipe Club posting. I am taking next month off with the pending arrival of our baby. I look forward to each new assignment and having a month without a posting will be weird. Of course if baby Morris makes her appearance as planned I am sure I will have other distractions.
If you didn't know the Secret Recipe club is a group of bloggers that each month are assigned a "secret" blog. We then pick and make a recipe for the monthly posting. This month I had Nicole of Hapa-tite. If you were wondering about the blog name, I was, Nicole gave a nice definition that really sums up her blog.
ha•pa (hä’pä) adj. 1. Slang. Of mixed racial heritage with partial roots in Asian and/or Pacific Islander ancestry. n. 2.Slang. A person of such ancestry.
Hapa-tite is a combination of two words: hapa and appetite. I think that it encompasses my appetite for all things food-related in life: restaurants, recipes, o-bento, cookbooks, tea, and cocktails (as well as web-design and blogging).
There are many interesting posts and you are in for a treat if you like teas and cocktails. I am not a huge drinker and cocktails aren't really look well upon for a 9 month pregnant lady so I stuck to the food. I was eyeing the pistachio dark chocolate toffee and the banana pudding cupcakes. Since I had just made some banana bread granola I went with the toffee. Plus I haven't made toffee before so I took a bit of an adventure.
Pistachio Dark Chocolate Toffee
Prep Time: 5 minutes
Cook Time: 20 minutes
Keywords: dessert chocolate pistachios candy
Ingredients (serves 4)
- 1/2 cup unsalted butter
- 1/2 cup sugar
- ¼ cup water
- 1/4 teaspoon salt
- 4 ounces chocolate chips, 1/2 cup
- 1/2 cup pistachios
Have a ungreased jelly roll pan ready near the stove.
In a saucepan, combine butter, sugar, water, and salt. Whisk constantly until it reaches 300°F. The color should be a medium caramel brown.
Pour immediately on the pan.
While the sugar layer cools, melt the chocolate in a double boiler. Once the chocolate is smooth and shiny, pour over the now-cooled sugar, using an offset spatula to distribute evenly.
While the chocolate is still melted, sprinkle with the pistachios. Gently press the nuts into the chocolate.
Let toffee stand 2-3 hours at room temperature or chill 30 minutes until firm.
Using a knife, break into bite-size pieces. Package in small bags for gifts or a tin for yourself.
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