Ingredients
- 2 2
- c.
- granulated sugar
- 1 1
- c.
- heavy cream
- 1 1
- tbsp.
- light corn syrup
- 1 1
- tsp.
- pure vanilla extract
- pinch kosher salt
- 1 1
- c.
- shelled unsalted pistachios, coarsely chopped
- 5 5
- oz.
- bittersweet chocolate, chopped
- 1 /2
- tsp.
- flaked sea salt
Preparation
Step 1
Line an 8-inch square pan with
nonstick foil, leaving a 2-inch overhang
on two sides. In a medium heavy-bottomed
saucepan, combine the sugar, cream,
and corn syrup. Cook over low heat,
swirling the pan as necessary, until the
sugar melts, about 10 minutes. If the
sugar sticks to the sides of the pan,
use a pastry brush with a bit of water
to brush it away. Increase heat to medium-high and
bring to a boil. Boil, without stirring,
until the mixture reaches 238°F on a
candy thermometer, about 5 minutes.
Immediately transfer to the large bowl
of a stand mixer and beat on medium-low for 1 minute, then increase speed
to medium and beat until no longer
shiny, 5 to 7 minutes. Add the vanilla
and salt and mix to combine, then
fold in the pistachios. Transfer the mixture to the
prepared pan and refrigerate until set,
about 30 minutes. In a small microwave-safe bowl,
melt the chocolate on 50% power in
30-second intervals, stirring between
each, until melted and smooth. Spread
the chocolate over the chilled mixture,
then sprinkle with sea salt. Refrigerate until set, at least 15
minutes. Use the foil overhangs to
transfer to a cutting board and cut into
1-inch pieces.