This White Chocolate Pistachio Saltine Toffee candy is the perfect sweet and salty treat!
A few things:
I have the song MMMBop on my iPod. On purpose. I just can’t let it go. Plus, how did Hanson suddenly get all hot nowadays? Have you seen them? Great. Now I feel like a cougar.
I hate that moment when a person answers the phone and you realize that you dialed that wrong number. I am never prepared for that. And a normal person would say “sorry, I dialed the wrong number”, but not me. Oooooooohhh, no. I immediately hang up, and if they call me back, I drop my phone in a panic and run and hide until it’s over. Stupid.
I finally got all caught up with Grey’s Anatomy on Netflix and I’ve moved on to Parenthood. Fifteen episodes in and I have a mad crush on Dax Shepard. Really, I don’t understand how that happened, but there you go.
My husband and are are going to New Orleans for the weekend to watch the Saints play the Colts. Honestly, I am not a huge football fan, but I love the big frozen daiquiris they sell at the stadium and plus, PINK makes super cute and sparkly NFL clothing, so that’s really all I need to be on board. Also, today I had my nail lady do my nails up all black and gold, so I could be one of those people whose nails matches the occasion. I know. I KNOW.
A couple of years ago, my second mother in law (I have TWO and they’re both fabulous, WHAT ARE THE ODDS, right?) introduced me to Saltine Toffee. I had never even heard of it, so she shared her recipe with me. It’s amazing and so easy. Normally the toffee is just covered with regular chocolate, but for the blog, I decided to try it with white chocolate and pistachios. It turned out really great and the combo is completely amazing.
- 40 saltines (give or take a couple)
- 12 tablespoons (1 1/2 sticks) butter
- 1 cup packed brown sugar
- About 2 cups white chocolate chips
- 1 1/2- 2 cups salted shelled pistachios, coarsely chopped
- Heat oven to 350.
- Spray a large baking sheet with nonstick spray and line with crackers. In a medium saucepan, heat butter and brown sugar over medium-low heat. Bring to a boil, whisking frequently. Once it's good and bubbly, pour over crackers.
- Bake for a few minutes until the toffee is bubbling all over the crackers. Remove from oven and sprinkle white chocolate chips over the top. Once they start to melt, spread lightly with a spatula and sprinkle with pistachios. Let cool and move to wax paper. I prefer to keep these stored in the refrigerator.
These are so easy and yummy, perfect for the upcoming holidays.
Have a happy Friday and thanks for reading!!