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

This delicious spiced treat is great for eating and an edible gift.
Course Dessert
Cuisine Iranian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 25
Calories 149kcal

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.

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