If you’re anything like me then you need some spice to bring the Thanksgiving table to life. This stuffing will do that and then some. The chorizo works well with the pistachios and pears, adding a subtle taste of sweet to the potent taste of spice. It’s seriously perfect for turkey and will be a real treat if sitting next to a batch of sweet potatoes or cranberry sauce. I posted my recipe over on the Babble site, click here for the recipe. You’ll be happy you did.
In the words of Annabella from Bow Wow Wow…. “I Want Candy!” Aside from wanting candy all the time, I also want my favorite nut, pistachios. Why not combine the two for a perfect pairing and take my sweet nutty cravings to a new level of BIG LOVE.
All photos taken by: Nicole Presley and Mando Lopez
Ingredients for pistachio toffee:
1 – cup butter (melted)
1 1/3 – cups sugar
1 – tablespoon corn syrup
2 – tablespoons cold water
1/2 – teaspoon vanilla
1 1/4 – cup salted Wonderful Pistachios
12 – ounces chocolate chips (melted)
First line a cookie sheet with a non- stick baking mat or wax paper. I use both, but I’m a freak… One method is good enough.
Then take your bag of Wonderful Pistachios, cut it open and GET CRACKIN! I like to shuck my pistachios before I start making the toffee. Once done removing shells place 1 cup of pistachios to the side, and with the remaining 1/4 cup coarsely chop.
Let’s get the toffee rockin and rollin…. In a big pot over a medium flame with a candy thermometer attached to the side, drop in butter and allow to melt. Mix with rubber spatula.
Then add in sugar, and mix in completely before adding in corn syrup and water. From this point forward you will be mixing constantly.
Keep stirring your buttery sugar mixture until your candy thermometer reads 300 degrees fahrenheit. This will take about 15 to 20 minutes and your mixture will go from pale brown to deep golden brown. Then remove from flame and add vanilla. Your mixture will bubble and pop. This is good news!
Add 1 cup of Wonderful Pistachios, and mix well.
Then pour onto prepared cookie sheet and top with melted chocolate.
Spread chocolate carefully over top of toffee to coat it!
Then if your anything like me…. you’ll run off and hide somewhere and eat the chocolate off the spatula.
Okay back to work…. Sprinkle remaining 1/4 cup pistachios on top of chocolate, and place in the fridge overnight or for at least an hour.
When ready to eat. Break it into pieces or eat the whole slab! Enjoy!
No compensation was received for this post. I was provided with a sample of Wonderful Pistachios to aid this recipe. The recipe and opinions are my own.
Makes my mouth water.