Butter Toffee
User Reviews
5
Butter Toffee
Description
This butter toffee recipe begins by dissolving sugar and corn syrup in water over gentle heat, then cooking the mixture until it turns a golden color emblematic of caramelization. Adding diced butter, ground cardamom, and liquid saffron infuses the toffee with layered flavors while enriching its texture. Cooking further to a rich butterscotch hue enhances complexity and ensures the right firmness. The toffee is spread thinly on greased baking paper for even setting, then decorated with slivered pistachios and dried rose petals pressed gently into the surface, adding both nutty crunch and a delicate floral accent. Once fully cooled, the toffee is cut with a sharp knife or scissors into bite-sized pieces.
Using a candy thermometer is recommended to achieve precise temperature control important for the texture of the finished toffee. The process requires timely stirring when adding butter and spices to avoid uneven consistency. This toffee, adapted from a cardamom-pistachio butter fudge, offers a unique, aromatic twist on classic butter toffee suitable for special occasions or gifting.
Ingredients
- 2 cups caster sugar
- 1/3 cup corn syrup
- 1/3 cup water
- 1 cup unsalted butter roughly diced
- 1 teaspoon ground cardamom
- 2 tablespoons saffron liquid
- 1/3 cup 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
- Use a reliable candy thermometer to monitor sugar temperature precisely.
- When mixing in butter, cardamom, and saffron, work quickly to incorporate fully before proceeding.
- Watch for color changes carefully to hit the correct stages for flavor and texture.
- Cut the toffee with a sharp knife or scissors once completely cooled to avoid cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 0.4g | 1% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 4mg | 0% |
| Potassium | 20mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 20g | 40% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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