Persian Pistachio Toffee

Growing up in a Persian household, we always had plenty of delicious food around the table. But one of my favorites, which was special to family gatherings and Persian New Year’s celebrations, was a special kind of toffee called Sohan.

I was recently reminded of my childhood love for the treat when my aunt brought it around for my husband’s and my wedding celebrations. When I shared it with my grandmother-in-law and saw that she appreciated it as much as I did, I knew I needed to figure out a way to make them at home. Not wanting to send everyone in my family straight to the dentist with cavities I sought to recreate it using only high quality, whole food ingredients.

Around the same time, my dear friend Laurel shared an exclusive holiday toffee recipe and I knew I had found the base for my homemade Sohan. When I shared it with my family, they were in awe that I was able to get the right consistency without having to use flour, cane sugar, or fly halfway across the world to get the real stuff.

This recipe is a great après dinner snack with tea or coffee. Enjoy by yourself or with your whole family in tow!

| INGREDIENTS |

1 cup Grass Fed Butter

1 cup Maple Syrup

1 teaspoon Ground Cardamom

¼ teaspoon Ground Saffron

1½ cups Pistachios, chopped

| ASSEMBLY |

1 | Melt butter and maple syrup in a saucepan over medium to high heat. Stir constantly, bringing to a soft boil (about 270 degrees).

2 | Remove from heat and stir in cardamom, saffron and ½ of the pistachios.

3 | Pour onto a baking sheet lined with parchment paper.

4 | After a minute, top with remaining pistachios and place in the freezer until firm.

5 | Once firm, break into small pieces.

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