Every year before Passover I’m on the lookout for holiday worthy desserts that don’t require flour but still taste delicious.
This year, on a recent caramel kick, I decided to make english toffee. It requires only six simple ingredients and couldn’t be easier to make. Sugar is melted in a pan, butter is added, and nuts are quickly sprinkled in. The toffee hardens, and is then spread with dark chocolate and salted pistachios.
The result is a buttery, crunchy confection that tastes like a complex, slightly smoky caramel. The chocolate + pistachio topping takes this simple treat from everyday to luxurious, and this has quickly become my new favorite candy for year-round.
- 1/13 cups sugar
- 4 tablespoons butter
- 1/4 cup almonds, finely chopped
- 1/4 teaspoon fine sea salt
- 7 ounces dark chocolate
- 1/4 cup salted pistachios, chopped
- Prepare a cookie sheet and line it with baking paper. In a heavy bottomed saucepan, melt sugar over medium high heat, without stirring, around 8 minutes.
- As soon as the 8 minutes are up and sugar is golden-brown and bubbling, add the butter and salt and quickly mix in. Pour the mixture onto the prepared cookie sheet and sprinkle on the almonds.
- While the mixture hardens, around 10 minutes, melt chocolate. Quickly spread the melted chocolate over the hardened toffee and sprinkle with salted pistachios.
- Let dry. Break into pieces when cool. Store in a cool, dry place.