PISTACHIO TOFFEE

Scale the butter, honey, water, salt, and granulated sugar directly into a large pot. Bring the mixture to a boil and cook over medium heat, stirring constantly with a whisk, until it registers 305F (152C) on a candy thermometer.



Remove pot from heat and fold in pistachios and caster sugar, being careful not to over mix.



Pour onto a full size sheet pan lined with a silpat and spread to the edges of the pan.



Allow to cool to 80F (27C) and coat each side with 400g tempered Guanaja 70% and chopped pistachios.



Allow to crystallize overnight, then break into large pieces.