Persian Toffee
This recipe is based on sohan, a traditional Persian caramel. Rose water, turmeric and cardamom come together in this Middle Eastern-inspired recipe to create a wonderfully fragrant sweet and savory snack.
Ingredients
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2 cups of unsalted butter
-
1 teaspoon of salt
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1 teaspoon ground cardamom
Preparation Method
- Chop or crush 1 cup of toasted pistachios. Reserve in a small bowl and set aside. Spread the remaining pistachios in a single layer on a tray lined with parchment paper. Leave it aside.
- Place the saffron threads and a pinch of granulated sugar in a small mortar. Grind to a powder. In a small bowl, mix ground turmeric and rose water. Leave it aside.
- Combine the butter and sugar in a medium saucepan over medium-high heat, stirring constantly for 20 minutes until the mixture reaches 150°C on a candy thermometer.
- Remove from heat and add the vanilla paste, saffron mixture, rose water, and ground cardamom. Be careful when adding ingredients as the mixture may bubble.
- Stir to combine the ingredients, then pour the hot sugar mixture directly over the toasted pistachios, creating an even layer over the entire surface of the pan.
- Use a spatula to spread the hot mixture to the corners of the pan.
- Sprinkle chopped/crushed pistachios and salt over the surface of the hot sugar mixture.
- Let the caramel cool completely, then break into pieces to serve.
