Chop or crush 1 cup toasted pistachios. Reserve in small bowl and set aside. Spread remaining pistachios in a single layer on a sheet pan lined with parchment paper. Set aside.
Place saffron threads and a pinch of granulated sugar in a small mortar and pestle. Grind into a powder. In a small bowl, combine ground saffron and rose water. Set aside.
Combine butter and sugar in a medium saucepan over medium high heat, stirring constantly for 20 minutes until mixture reaches 300°F on a candy thermometer.
Remove from heat and add vanilla bean paste, rose water saffron mixture and ground cardamom. Be careful when adding ingredients, as mixture may bubble up. Stir to combine the ingredients and then pour the hot sugar mixture directly on top of the toasted pistachios, creating an even layer over the entire surface of the pan. Use an offset spatula to spread the hot mixture into the corners of the pan.
Sprinkle chopped/crushed pistachios and kosher salt over the surface of the hot sugar mixture.
Let toffee cool completely and then break into pieces to serve.
Store toffee in an airtight container to prevent softening. Toffee can be stored for up to one week at room temperature.
Recipe created by Pastry Chef Marina Sousa.
Chop or crush 60 grams toasted pistachios. Reserve in small bowl and set aside. Spread remaining pistachios in a single layer on a sheet pan lined with parchment paper. Set aside.
Place saffron threads and a pinch of granulated sugar in a small mortar and pestle. Grind into a powder. In a small bowl, combine ground saffron and rose water. Set aside.
Combine butter and sugar in a medium saucepan over medium high heat, stirring constantly for 20 minutes until mixture reaches 150°C on a candy thermometer.
Remove from heat and add vanilla bean paste, rose water saffron mixture and ground cardamom. Be careful when adding ingredients, as mixture may bubble up. Stir to combine the ingredients and then pour the hot sugar mixture directly on top of the toasted pistachios, creating an even layer over the entire surface of the pan. Use an offset spatula to spread the hot mixture into the corners of the pan.
Sprinkle chopped/crushed pistachios and kosher salt over the surface of the hot sugar mixture.
Let toffee cool completely and then break into pieces to serve.
Store toffee in an airtight container to prevent softening. Toffee can be stored for up to one week at room temperature.
Recipe created by Pastry Chef Marina Sousa.
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