1/2 Cup (2 oz / 57g) Shelled Pistachios 6 oz (170g) Unsalted Butter 2 Tbsp Light Corn Syrup 1 Cup Sugar 1/8 Tsp Salt 1/4 Tsp Saffron Preparations: 1- Soak the saffron in 2 tbsp boiling water for 20 minutes. 2- Mince the pistachios. 3- Grease a edged cookie pan with butter. Directions: 1- Melt the butter in a small pot or saucepan. 2- Stir in the soaked saffron, sugar, salt and corn syrup. 3- Keep stirring (over medium heat) until the sugar is fully absorbed and come to a boil. 4- Boil the mixture for about 15 minutes or until the inner temperature reaches 300º F (150º C). 5- a- Remove the pan from the stove. b- Stir in the pistachios. c- Immediately transfer the mixture to the greased cookie pan while sizzling. 6- Spread the mixture evenly. 7- Allow the mixture to cool down for an hour or so. 8- Detach the taffy from the pan. 9- Cut into desired pieces.
Saffron Toffee Candy CALORIES & NUTRITION VALUES
Saffron is vastly used in Persian pastries and candies. This recipe combines favorite candy (taffy) with Persian saffron. This Saffron Toffee candy has 515 calories (318 calories from fat), 35.3g total fat (19.3g saturated fat), 78mg cholesterol, 272mg sodium, 136mg potassium, 52.4g total carbohydrates (1.2g dietary fiber, 45.9g sugars), and 2.8g protein.
nutritional factsServing Size 100g
Amount Per Serving