Butter Toffee

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… Yep, I am talking 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 flavors, which are so individually amazing, give you something awesome when combined. A serious bit of heaven in your mouth.

Speaking of incredible sweet treats, be sure to check out my white chocolate fudge and crock pot candy!

Oh, 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 the kiddo 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.

Why Make This Recipe

• Exotic Flavor Combination: The recipe features a unique blend of flavors, including saffron, cardamom, pistachios, and rose petals, creating a distinctive and exotic taste experience.
• Crunchy Texture: This butter toffee recipe has such a satisfying texture.
• Special Occasion Treat: Perfect for special occasions like Valentine’s Day or Christmas, this toffee is not only delicious but also visually stunning, making it an ideal edible gift.
• Versatile Use: Besides being enjoyed on its own, the toffee can be broken into pieces and used as a topping for desserts or ice cream, adding a delightful crunch to other treats.

Ingredient Notes

• Caster Sugar: Provides sweetness and forms the base of the toffee.
• Corn Syrup: Adds sweetness and helps prevent crystallization.
• Unsalted Butter: Adds a rich and buttery flavor.
• Ground Cardamom: Infuses the toffee with a warm and aromatic flavor.
• Saffron Liquid: Adds a distinct and exotic flavor.
• Pistachios (Cut into Slivers): Adds a crunchy texture and nutty flavor.
• Dried Rose Petals: Makes it looks fantastic and adds a fragrant touch.

Ready to learn how to make this buttery toffee recipe? Then gather up your ingredients, and I will show you…

How To Make Butter Toffee

Get the complete ingredients list and instructions from the recipe card below.

1. Line a lipped baking sheet with parchment paper, lightly greased.
2. In a heavy-based saucepan, mix caster sugar, corn syrup, and water. Heat until sugar dissolves.
3. Increase heat and cook until the mixture turns golden (about 25 minutes or reaches 320°F on a thermometer).
4. Quickly mix in diced unsalted butter, ground cardamom, and saffron liquid.
5. Pour the hot toffee mixture onto the lined baking tray. Use a spatula to spread it thinly and evenly.
6. Sprinkle slivered pistachios and half of the dried rose petals on the toffee surface.
7. Allow the toffee to cool completely. Cut into pieces with a sharp knife or scissors.
8. Sprinkle the remaining rose petals on top of the cut toffee.

Recipe Tips

• Invest in a good-quality candy thermometer to ensure precise temperature control, especially when working with sugar for the toffee.
• When adding butter, cardamom, and saffron liquid, work quickly to incorporate them into the toffee mixture. This step requires efficiency to achieve the desired consistency.
• Pay close attention to the color changes during cooking. Achieving a golden brown color in the initial stage and an even butterscotch color later are crucial for the toffee’s flavor and texture.
• Use a sharp knife or scissors to cut the homemade toffee into pieces.

Delicious Variations

• Add chocolate: This crunchy toffee would be delicious with a drizzle of melted dark chocolate (or white chocolate) over the top.
• Change the nuts: Experiment with different nuts such as almonds, cashews, toasted pecans or hazelnuts.
• Change up the flowers: Experiment with different flowers instead of the rose petals like lavender or violet.

Prep and Storage

• Prep Ahead- This is a perfect treat to make ahead for any holiday or occasion.
• Store- Store the toffee at room temperature in an airtight container for up to 2 weeks.
• Freeze- Wrap individual toffee pieces with plastic wrap and place them in an airtight container or a freezer bag. It will keep in the freezer for up to 3 months.

FAQs

More Recipes You May Like

• Pumpkin salted caramels
• Crock pot candy.
• Chocolate covered oreos.

Serving Suggestions

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Print Recipe

5 from 8 votes

Butter Toffee

This delicious spiced treat is great for eating and an edible gift.

Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: Iranian

Servings: 25

Calories: 149kcal

Author: Bintu Hardy

Ingredients

• ▢ 2 cups (500g) caster sugar
• ▢ 1/3 cup (80ml) corn syrup
• ▢ 1/3 cup (80ml) water
• ▢ 1 cup (250g) unsalted butter roughly diced
• ▢ 1 teaspoon ground cardamom
• ▢ 2 tablespoons saffron liquid
• ▢ 1/3 cup (75g) pistachios cut into slivers.
• ▢ 2 tablespoons dried rose petals

Instructions

• 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 color (25 minutes for me, and a thermometer reading of 320 degrees F/ 160 degrees C),
• Quickly mix in the butter, cardamom, and saffron liquid before cooking for another 3-4 minutes until it changes to an even butterscotch color (my thermometer read 257 degrees F/ 125 degrees C).
• 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.

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Notes

• Invest in a good-quality candy thermometer to ensure precise temperature control, especially when working with sugar for the toffee.
• When adding butter, cardamom, and saffron liquid, work quickly to incorporate them into the toffee mixture. This step requires efficiency to achieve the desired consistency.
• Pay close attention to the color changes during cooking. Achieving a golden brown color in the initial stage and an even butterscotch color later are crucial for the toffee’s flavor and texture.
• Use a sharp knife or scissors to cut the homemade toffee into pieces.

Adapted from Cardamom–pistachio butter fudge, Saraban by Greg and Lucy Malouf.

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 0.4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 4mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 231IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg