Making candy especially toffee can be very easy. The key to it is being patient and allowing the candy to come to the correct temperature. A thick sauce pan with high sides, good candy thermometer and quality ingredients make the difference. This recipe calls for heavy whipping cream which never seems to be in the refrigerator when you need it. But because it has a good shelf life and can be used in several recipes such as whip cream and ganache you should make it a point to put it on your shopping list.
Ingredients;
1/2 cup brown sugar
1/3 cup sugar
2/3 cup good quality honey
3/4 cup heavy whipping cream
2/3 cup shelled chopped pistachio nuts
You will need a mini 1 1/4″ cupcake pan lined with paper (Makes 30)
Add all the ingredients to a sauce pan except for the nuts. Stir the ingredients to incorporate, then place over a medium to high heat. Attach your candy thermonitor to the pan and bring the ingredients to a boil. Allow the ingredients to reach 255 degrees (hard ball stage) Stir occasionally to avoid burning. Remove from the heat and stir in the nuts. Using the two spoon method, which is using one spoon to scoop up the mixture and the other one to help slide it into the paper cups. Fill all the paper liners, allow to cool at a room tempeture for 6- 8 hours.
Enjoy
Chef Brian Klauss
bakekrazy 
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