Pis­ta­chio Dark Choco­late Tof­fee {SRC}

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

by Emily Morris

Prep Time: 5 minutes

Cook Time: 20 minutes

Keywords: dessert chocolate pistachios candy

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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

Instructions

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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