Saffron and pistachio toffee - Recipes

Saffron and pistachio toffee

approx 45 45 min
Make your own Christmas toffee flavoured with saffron and pistachio nuts. This saffron and pistachio toffee might just be the best Christmas invention.
Saffron and pistachio toffee
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  • 100 g butter
  • 200 ml whipping cream
  • 300 g Dansukker Granulated Sugar
  • 140 g Dansukker Light Syrup
  • 40 g Dansukker Glucose Syrup
  • 1/2 g saffron (1 packet)
  • 50 g pistachio nuts, chopped

Combine all the ingredients except the pistachio nuts in a heavy-based saucepan and boil until the mixture reaches a temperature of 125˚C. Alternatively, drop a little mixture into a glass of cold water and test for the correct consistency.

Meanwhile, chop the pistachio nuts and add them to the toffee mixture when it is the right temperature. Brush a tin measuring about 18 x 25 cm with oil and pour in the toffee mixture. Leave to set for 24 hours. Cut the toffee into pieces and wrap in greaseproof paper or cellophane.

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