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September 2009 Recipe

Pistachio-Sunflower Toffee

12 oz. Dairy butter
12 oz. Brown sugar
3 oz. Water
5 oz. Pistachio kernels, coarsely chopped
5 oz. Roasted salted sunflower kernels
Peter’s Burgundy® semisweet chocolate

Blend pistachio and sunflower kernels and set aside. Combine butter, sugar and water in a large pan and cook over medium-high heat to 295° F. Turn off flame and blend in nuts, then quickly pour onto oiled pan or table and immediately spread to 1/4 inch thick. Score into 1-inch squares while toffee is still soft. When cooled, cut or break into squares and enrobe in Peter’s® Burgundy® semisweet chocolate.

Yield: Approximately 144 pieces