Cardamom Pistachio Caramels

Posted in Recipes By

Brooks Clifford

June 20, 2016 2:59:19 AM CDT

I was feeling very Swedish the other day and wanting to express my Scandinavian roots with a little treat. I thought cardamom was a cozy way to do that, because it's a spice used in Swedish cookies and breads I ate growing up. Crushed pistachios add some texture and a pleasant pop of color. Plus, pistachios have several health benefits, so pat yourself on the back as you indulge. 14finalcaramelsNot that I feel we need to improve on our caramel but sometimes it's fun to accessorize it a bit. So you can feel fancy presenting them to your work buddies, your book club or even your Valentine!   14caramelAnd these are genuinely simple to make. The smell of melted caramel alone is worth the effort. If you think the cardamom will be overpowering for your taste, start with 1/4 teaspoon and add more to taste.   14caramelcardamom       14caramelpistachiosPretty, right?   14caramelpistachios2You don't have to be of Swedish descent to enjoy these.   14caramelpistachios3But it doesn't hurt! Have fun.   14caramelpistachioscut

Cardamom Pistachio Caramels

Servings: 21-24


       1 pound Annie B’s baking caramel (1 block), cut into large chunks
       1/2 teaspoon freshly ground cardamom
       1/4 cup coarsely chopped pistachios


  1. Prepare a 4”X 8” loaf pan by lining with parchment paper.
  2. Melt caramel using either a heavy saucepan over low heat or in a microwave safe dish in the microwave – about 2 minutes at half power, stirring occasionally.
  3. Stir in cardamom. Pour and spread evenly in prepared pan.
  4. Sprinkle pistachios over the top and gently press into the caramel. Cool. Cut into squares. Wrap individual caramels in waxed paper squares or store in airtight container in the refrigerator. Let set at room temp for a few minutes before serving.

Note: Ground cardamom can lose its flavor rather quickly, so grind whole cardamom using a spice grinder or mortar and pestle and use freshly ground cardamom in this recipe.

Recipe & Photography by Jill May

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