Saffron Pistachio Toffee

Growing up in a Persian household, we always had plenty of delicious food around the table. But one of my favorites, unique to family gatherings, was a specific kind of saffron and pistachio toffee called Sohan. I was recently reminded of my childhood love for the treat while at my Mother’s house. 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 how to make the toffee at home using only high-quality, whole-food ingredients.

My dear friend, Laurel Gallucci of Sweet Laurel Bakery, always comes through with recipe swaps with the cleanest ingredients, so I used her holiday toffee as 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. Plus, it’s loaded with all the mood-boosting benefits of saffron!

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 organic maple syrup
• 2 tablespoons (or 2 sachets) Warm Feelings® saffron latte
• 1½ cups organic chopped pistachios

Assembly:

1. Melt butter and maple syrup in a saucepan over medium to high heat. Stir constantly, bringing the mixture to a soft boil (about 270 degrees to ensure it reaches a candied temperature).
2. Once melted, remove from heat and stir in the 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 and serve. Keep stored in the freezer.