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Dark Chocolate Cardamom-Kissed Pistachio Toffee

Shannon Abdollmohammadi, Woodinville 

Cook's Note: Green & Black's Chocolate Company sponsored a recipe contest where contestants had to create an original recipe using their famous chocolate, have six ingredients or less, and compose an essay about why they chose organic. I decided to create a delicious toffee recipe. I was inspired by a Persian candy called Sohan which is a toffee-like candy flavored with saffron, cardamom, and pistachios.

serves 10 (makes 3 pounds)


  • 4 sticks organic salted butter
  • 2 cups organic evaporated cane juice sugar
  • 3/4 teaspoon organic ground cardamom
  • 1 1/4 cups coarsely chopped organic unsalted pistachios, divided
  • 4 3.5-ounce bars Green & Black's Organic Dark 70% Bittersweet Dark Chocolate, grated or very finely chopped


In a 6-quart saucepan set over low heat, add in the butter, sugar, and cardamom. Gently stir and cook until butter has melted and mixture is smooth. Increase heat to medium and frequently but gently stir the mixture with a wooden spoon until a candy thermometer inserted into the mixture reads 260 degrees. Stir in 3/4 cup pistachios. Continue cooking mixture, stirring gently and frequently until the candy thermometer reaches 300 degrees.

Very carefully and evenly pour the hot mixture into a 9 x 13-inch metal pan lined with nonstick foil; use a spatula to spread to the edges. Evenly sprinkle the grated chocolate over the hot toffee. Once the chocolate has softened and begins to melt, use a knife to evenly spread the chocolate over the top of the toffee. Evenly sprinkle the remaining 1/2 cup of pistachios over the chocolate.

Allow toffee to cool at room temperature for at least 30 minutes. Transfer to refrigerator and cool completely for about 1 hour. Remove from the refrigerator and peel the toffee from the nonstick foil. Working quickly so the chocolate does not begin to melt, break the toffee into desired-sized pieces and place into an airtight container. Store in a cool dark place.