Pistachio White Chocolate Toffee

• 2 sticks Butter (1 C.)
• 3/4 cups White Sugar
• 1/4 cups Packed Brown Sugar
• 1 Tablespoon Corn Syrup
• 1/4 cups Water
• 1-1/2 cup Roasted And Salted Pistachio Nuts, Chopped, Divided
• 12 ounces, weight White Chocolate

1. Note: Do not make more than one batch at a time. For some reason it doesn't turn out very well. Go figure!
2. Cover a jelly roll pan with foil and butter it well.
3. Melt 2 sticks of butter in a large sauce pan over medium-low heat. Add sugar, brown sugar, corn syrup and water. Bring to a boil, stirring with wooden spoon, over medium to medium-high heat. Keep stirring to 300 degrees, using a candy thermometer. Remove from heat. Immediately add 3/4 c. of the pistachio nuts. Stir.
4. Pour onto prepared jelly roll pan. Let cool naturally (not in refrigerator).
5. Melt 12 oz. white chocolate in microwave safe bowl, following package directions. Stir and cool for 3 minutes (or it won't stick).
6. Spread white chocolate on top of cooled toffee mixture.
7. Sprinkle with remaining 3/4 c. pistachios and press gently in warm white chocolate.
8. Refrigerate until hardened, about 20 minutes, and break apart. Enjoy!

butter, white sugar, ubc, syrup, ubc, weight white chocolate

Taken from tastykitchen.com/recipes/desserts/pistachio-white-chocolate-toffee/ (may not work)