Recipe by vanillasugarblog
5 TB salted butter
1 TB butter to grease ceramic/glass dish
5 and ½ ounces high quality semisweet chocolate, chopped
1 cup cream
1 & ½ cup white sugar
1 ts high quality vanilla extract
Giant pinch of sea salt
1 or 1 ½ cup of salted, roasted pistachios (use as much or as little as you desire)
Remember this is hot sugar, never touch the hot sugar, never be tempted to taste test, and always use oven mits.
Butter an 8-by-8-inch or 8 x 9 baking dish, set aside. Get out a candy thermometer and clip onto pot.
In a large heavy duty pot (with high sides preferably) combine the butter, chocolate, cream, sugar, and salt. Place over a medium heat and stir constantly and CONSTANTLY scraping the bottom of pan. (You will be doing this for a while). Let it boil and cook until the temperature reaches around 247 -249 (soft ball stage). Once it hits this temperature remove from heat
And add in the vanilla extract (it will make a lot of noise and sizzle, just add in and stand back then stir in)
Once mixed, add in the pistachios, stir, then pour the hot mixture into your prepared buttered baking dish.
Let cool off at room temperature. Should take a couple hours to harden up.
Gently lift it out of baking dish and transfer to a wooden board or plastic cutting board. It might be hard to lift out, I just turned the dish upside down and let gravity pop it out.
Using a sharp knife to cut into little squares. You should get about 20-25 little squares?