This pistachio cardamom butter toffee with rose petals (and a pinch of saffron) will make a gorgeous treat for Valentines day and an edible Christmas gift.
Hands up all toffee lovers out there. Have I got a treat for you? Yeap, I am talking saffron pistachio cardamom butter toffee with rose petals (and a pinch of saffron). Actually it is so crunchy that I considered calling it a pistachio rose brittle instead. It’s all good.
Yes it is a mouthful. But all those flavours, which are so individually amazing, give you something awesome when combined. A serious bit of heaven in your mouth. Oh and the fun you will have breaking the toffee into pieces with your toffee hammer (or dropping it on the kitchen floor, bashing it on the worktop, or getting a child to hit it with a bit of wood – all of which also work perfectly).
This very highly addictive buttery, cardamom-scented, rose topped dessert is an Iranian specialty. I can imagine it smashed up and sprinkled over desserts and ice creams for that extra added crunch.
If you have never made your own toffee then I suggest you get yourself a reliable thermometer, to help you check temperatures and give you that extra peace of mind if you are unsure about visual cues. I tend to use the SuperFast Thermapen Thermometer 4, which gives a ridiculously quick reading (something like a matter of seconds). It is also rather handy for making other sweet treats like fudge along with cooking up the perfect sunday roasts.
This Pistachio cardamom butter toffee would make a really great foodie gift. Perfect for Valentine’s day, Easter, Christmas and many other occasions. Simply break into bits, add into cellophane bags or lovely prettied up jars and watch your friends light up when they get them.
Apparently, it can keep for up to 2 weeks in an air tight container. You are much stronger than me if it lasts that long.
Here is how to make pistachio cardamom butter toffee.
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- 500 g (1.1lb) caster sugar
- 80 ml (1/3 cup) corn syrup
- 80 ml (1/3 cup) water
- 250 g (8.8oz) unsalted butter roughly diced
- 1 tsp ground cardamom
- 2 tbsp saffron liquid
- 75 g (2.6oz) pistachios cut into slivers.
- 2 tbsp dried rose petals
- Line a lipped baking tray with lightly greased baking paper.
- Mix together the sugar, corn syrup and water in a heavy-based saucepan and heat over a low heat until the sugar dissolves. Stir occasionally to help it along
- Then Increase the heat slightly and cook until the mixture begins to become golden in colour (25 mins for me, and a thermometer reading of 160C),
- Quickly mix in the butter, cardamom and saffron liquid before cooking a for another 3-4 mins until it changes to an even butterscotch colour ( my thermometer read 125C).
- Transfer the cardamom pistachio butter toffee mixture onto the lined baking tray and use a spatula to smooth it out as thinly. If there is a layer of still liquid butter on top, then just pour it all away.
- Sprinkle on the pistachios and half the rose petals and press them gently into the surface of the toffee.
- Cool the toffee completely, cut into pieces with a sharp knife or scissors, sprinkle on the rest of the rose petals and serve.
Adapted from Cardamom–pistachio butter fudge, Saraban by Greg and Lucy Malouf.