Pistachio toffee - Recipes

Pistachio toffee

approx 45 45 min
Pistachio toffee might just be the most delicious Christmas treat of all. Flavour your toffee with pistachio nuts to make a chewy toffee with a nutty crunch.
Pistachio toffee
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  • 100 g butter
  • 200 ml whipping cream
  • 300 g Dansukker Organic Sugar
  • 140 g Dansukker Organic Light Syrup
  • 40 g Dansukker Glucose Syrup
  • 50 g pistachio nuts

Combine all the ingredients except the pistachio nuts in a heavy-based saucepan and boil until the mixture reaches a temperature of 125˚C. Alternatively, drop a little mixture into a glass of cold water and test for the correct consistency.

Meanwhile, chop the pistachio nuts and add them to the toffee mixture when it is the right temperature. Brush a tin measuring about 18 x 25 cm with oil and pour in the toffee mixture. Leave to set for 24 hours. Cut the toffee into pieces and wrap in greaseproof paper or cellophane.

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