Candy-making never looked easier or more delicious than with this baklava-inspired toffee recipe. It’s delightfully snappy and buttery with a pleasant crunch. The cinnamon lends its fragrant warmth, while honey’s floral notes enhance the candy’s nuttiness. Roasted, salted pistachios add both a pop of color and a tasty saltiness that’s perfectly balanced by the deep, caramel flavors of the toffee. Serve after a dinner party for dessert or pack it up for seasonal gifting.
Recipe by Anna Theoktisto.
Tip
If you don’t have a candy thermometer, there’s a workaround for this recipe: Put a bowl of cold water next to the stove. When the toffee is deep golden brown, carefully use a spoon to drop a bit into the water. If it hardens immediately, it’s ready. Not a super precise method, but it works in a pinch.
Morgan Hunt Ward; Food Stylist: Julian Hensarling; Prop Stylist: Priscilla Montiel
