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Sohan saffron honey caramels
Serves 10-15 Desserts and puddings
Ingredients
- pinch saffron
- 180g caster sugar
- 60g unsalted butter, roughly chopped
- 5tbsp clear honey
- 140g flaked almonds
- 2 tsp rose water
- vegetable oil, for greasing
- 60g pistachios, shelled and finely chopped
- 1tbsp dried rose petals
Method
Line 2 baking trays with greaseproof paper. Soak the saffron in 1 tablespoon boiling water for 15 minutes.
Meanwhile, place the sugar, butter and honey in a pan over a medium heat but do not mix. Allow the sugar to completely dissolve then add the almonds and cook until the mixture reaches 140C.
Remove the saucepan from the heat and immediately add the saffron and soaking water. Be careful as the hot caramel will spit. Swirl the pan to combine the contents, then add the rose water.
Working quickly, use an oiled wooden spoon to drop blobs of the mixture on the greaseproof paper, spacing them well apart. Pat them to form discs about 10-13cm in diameter. Sprinkle with the pistachios and rose petals, then allow the caramels to cool at room temperature.
Once cooled, store in an airtight container for 7-10 days.
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