Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup Butter
1 ½ cups Sugar
2 tablespoons Corn syrup
1 tablespoon Water
1 teaspoon Vanilla
12 ounces German chocolate
2 cups Natural American pistachios, chopped
Combine butter, sugar, corn syrup and water in 2 quart microwave-proof bowl. Micro-cook at HIGH 4 minutes; stir. Micro-cook at HIGH 8 to 11 minutes or to 300° F. stirring every 3 to 4 minutes. Stir in vanilla. Pour into ungreased 13 x 9 x 2 inch baking pan. Let stand to harden. Break into chunks. Melt chocolate in top of double boiler over (1 inch water) over low heat. Chocolate temperature should be about 90° F. for dipping. Coat chunks of toffee with melted chocolate and place on waxed paper; refrigerate to harden. Re-dip candy and roll in pistachios. Place on waxed paper; refrigerate until firm.