Persian Sohan Asali Keto Caramels

Ingredients (makes 12 slices)

Basic Sohan Asali:

• ¹/₃ cup granulated sweetener such as Swerve, Sukrin Gold or allulose (67 g/ 2.4 oz)
• 1 pinch sea salt
• 1 tbsp tahini (16 g/ 0.6 oz)
• ¹/₂ cup sesame seeds (72 g/ 2.5 oz) or ²/₃ cup silvered almonds (72 g/ 2.5 oz)
• 1 tsp sugar-free vanilla extract
• 1 tbsp butter or virgin coconut oil (14 g/ 0.5 oz)
• 1 tsp lemon juice

Optional add-ons (choose any or all):

• ¹/₄ tsp saffron threads soaked in 1 tbsp (15 ml) boiling water
• 1 tsp rosewater
• ¹/₄ tsp cardamom
• ¹/₂ tsp cinnamon
• ¹/₂ tsp fresh grated nutmeg
• salt flakes for topping
• 2 tbsp hulled sunflower seeds (18 g/ 0.7 oz)
• 2 tbsp unsalted chopped pistachios (15 g/ 0.5 oz)

Instructions

1. Place sweetener, tahini, salt into a large saucepan over medium heat and cook until sweetener is dissolved. Stir in sesame seeds (or slivered almonds). Cook, stirring often until mix goes a delicious caramel colour, approximately 5 to 10 minutes or until temp reaches 150 °C/ 300 °F, testing with a candy thermometer.
   
2. Remove from heat immediately when it starts to get fragrant and goes dark like caramel.
3. Add butter and any optional ingredients (apart from sunflower seeds and pistachios).
4. Stir 30 seconds and then carefully stir in 1 tsp lemon juice which will cause the mixture to foam.
5. Pour mix onto oiled baking tray (no parchment paper). Spread out to desired thickness, and optionally garnish with silvered pistachios or sunflower seeds. Leave to cool and harden.
6. Break into pieces or score gently with the tip of a knife to cut into shapes - or use a pizza cutter. You'll get 12 to 16 slices per recipe.
7. Store in airtight container in cool place or refrigerator.

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