White chocolate toffee with pistachios and cherries
Votes: 1
Time: 20 minutes plus cooling time
Complexity: easily
Quantity: 114 squares
Complexity: easily
Quantity: 114 squares
Nutritional value per serving:
Serving size: 1 of 20 servings
Calories 337, total fat 16 G., saturated fats 9 G., proteins 2 G., carbohydrates 48 G., fiber 0 G., cholesterol 28 mg, sodium 44 mg, sugar 45 G.
Serving size: 1 of 20 servings
Calories 337, total fat 16 G., saturated fats 9 G., proteins 2 G., carbohydrates 48 G., fiber 0 G., cholesterol 28 mg, sodium 44 mg, sugar 45 G.
White chocolate toffee is an elegant dessert perfect for a holiday table or to serve with coffee. Once the toffee has set, sprinkle it with chopped dried cherries and pistachios. These dark red and green flecks make the white toffee look even more striking. The tartness of the cherry perfectly balances the sweetness, while the nuts add crunch. Before serving, cut the toffee into convenient small squares.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups large marshmallows (about 36)
- 2 tbsp. sugar
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- A pinch of coarse salt
- 3 cups white chocolate chips (about 500g)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/3 cup dried cherries, coarsely chopped
- 1/3 cup shelled salted pistachios, coarsely chopped
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Recipes with similar ingredients: white chocolate, chocolate chips (granules), cream, almond extract, dried cherries, pistachios, iris, marshmallow
Cooking the dish according to the recipe:
- Line a 22x32 cm pan with foil.
- In a medium saucepan, combine marshmallows, sugar, cream, butter, and salt. Place over medium heat and cook, stirring constantly, until marshmallows are melted and sugar is dissolved.
- Remove the pan from the heat, add the white chocolate, vanilla and almond extracts and stir until the chocolate is completely melted.
- Pour the mixture into the prepared pan and sprinkle with dried cherries and pistachios. Lightly press the topping into the toffee.
- Let cool to room temperature, then cover with plastic wrap and refrigerate for 1 hour. Cut the toffee into 2.5 cm squares.
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