5.0 from 24 votes
Butter Toffee
This delicious spiced treat is great for eating and an edible gift.
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 25
Calories: 149 kcal
Course:
Dessert
Cuisine:
Iranian
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.
Cup of Yum
Notes
- Adapted from Cardamom–pistachio butter fudge, Saraban by Greg and Lucy Malouf.
- 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.
Nutrition Information
Calories
149kcal
(7%)
Carbohydrates
20g
(7%)
Protein
0.4g
(1%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
4mg
(0%)
Potassium
20mg
(1%)
Fiber
0.2g
(1%)
Sugar
20g
(40%)
Vitamin A
231IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 149
% 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.