Persian Sohan Asali Keto Caramels


Step 1Place 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.

Step 2Remove from heat immediately when it starts to get fragrant and goes dark like caramel.

Step 3Add butter and any optional ingredients (apart from sunflower seeds and pistachios).

Step 4Stir 30 seconds and then carefully stir in 1 tsp lemon juice which will cause the mixture to foam.

Step 5Pour 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.

Step 6Break 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.

Step 7Store in airtight container in cool place or refrigerator.