Making toffee around the holidays is a tradition in my family. My mother makes it every year.
When I was a little tartelette, my sister and I would sneak into the kitchen and eat so much of it we would end up with tummy-aches. It really is so delicious and makes your home smell like caramel. My grandmother typically uses light brown sugar with milk chocolate and walnuts, but I like to switch up the recipe every year. This year called for dark muscovado sugar which has a deep, roasted molasses flavor.
Slathered with dark chocolate, this toffee pairs beautifully with pistachios. Sprinkled with homemade cocoa nib salt, it is absolutely divine.
Pistachio + Cocoa Nib Salted Toffee
2 cups packed dark muscovado sugar
1 pound unsalted, organic butter
12 ounces dark chocolate (60% cacao)
½ cup shelled organic pistachios, chopped
½ teaspoon cocoa nib salt (recipe below)
Place sugar and butter in a medium saucepan over medium heat. Stir occasionally until the mixture reaches 300 degrees Fahrenheit. Immediately (and carefully) pour the mixture onto a rimmed baking sheet. Allow to cool slightly. Break chocolate into pieces on top of the toffee. Spread until completely melted, covering the toffee. Sprinkle with pistachios and cocoa nib salt. Place in refrigerator overnight. Remove from fridge and break into pieces…store in the fridge if you keep your home warm and toasty.
Cocoa Nib Salt
¼ cup Celtic sea salt
2 Tablespoons cocoa nibs
Grind cocoa nibs in a spice grinder until fine. Mix with salt. Store in an airtight container. Use in savory and sweet dishes…add to homemade chili or sprinkle on chocolate ice cream…it’s also delicious in homemade Cocoa Nib Salted Chocolate Chip Cookies.
Image by Cassie Winslow