Pistachio cardamom butter brittle with rose petals | Recipes From A Pantry

Pistachio Cardamom Butter Toffee with Rose Petals

Pistachio cardamom butter toffee with rose petals
Course Dessert
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Author Bintu Hardy | Recipes From A Pantry


  • 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.