English Toffee

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.
Happy Passover!

PS: Other Passover-approved desserts: salame el cioccolato and coffee cream macarons.

• 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

1. 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.
2. 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.
3. While the mixture hardens, around 10 minutes, melt chocolate. Quickly spread the melted chocolate over the hardened toffee and sprinkle with salted pistachios.
4. Let dry. Break into pieces when cool. Store in a cool, dry place.