Name: Pistachio and almond toffee
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 cup sugar; 1 cup brown sugar; 50 millilitre water; 230 gram butter; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1 cup pistachio kernels, chopped; 3/4 cup roasted almonds, chopped; 30 gram 2mm silver metallic sugar pearls; 125 gram whittaker’s milk, or dark ghana, chocolate, to taste

Pistachio and almond toffee

Once I was sent a tin of toffee as an end-of-year gift from the US office of an American company I worked for. It was thin and nutty and outlandishly delicious. So good, in fact, my colleagues and I polished off most of the tin before I left the office that day. Here’s my version of that very almond toffee, pimped out with green pistachios and a little silver sparkle. I’ve also added a thin base of the finest milk chocolate (use dark, if you prefer), just to make each bite extra special. To give as gifts, simply snap into shards and place in cellophane bags. You will need a candy or kitchen thermometer that measures up to 140°C for this recipe. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

Ingredients

1 1/2 cup sugar

1 cup brown sugar

50 millilitre water

230 gram butter

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 cup pistachio kernels, chopped

3/4 cup roasted almonds, chopped

30 gram 2mm silver metallic sugar pearls

125 gram whittaker’s milk, or dark ghana, chocolate, to taste

Method

1.Lightly oil a large, lipped metal baking tray around 45cm x 32cm.

2.Place the sugars, water and butter in a pan and heat, stirring as little as possible, until the mixture reaches 140°C on your candy thermometer.

3.When the toffee has reached the correct temperature, remove from heat and carefully, but quickly, stir in the vanilla and baking soda (it will bubble up a bit). Pour into the prepared tray and tilt so it spreads evenly.

4.Quickly sprinkle the chopped pistachios and almonds and silver pearls over the top. Gently press into the surface with a palette knife or the back of a large spoon – be careful, it will be hot. Leave to set and cool.

5.When toffee has cooled, carefully lift it off tray and turn over.

6.Fill a medium saucepan with a 4-5cm depth of water and bring to a simmer over medium heat. Place the chocolate in a bowl over the water to melt. Stir until smooth. (I’m always looking for faster alternatives, so sometimes I melt the chocolate in the microwave at half power for 1 minute, stir and then heat for another minute, or until melted.)

7.With a pastry brush, paint a thin layer of melted chocolate over the underside of toffee. Leave to set then break toffee into shards and place in sealed bags or store in an airtight container.

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