Finally a whole food caramel recipe! I stirred in chopped pistachios for crunch and apricots for some fruity flavor. Feel free to omit the mix ins, or improvise and add your own.
- 2 cups honey
- 2 cups tahini
- 1/3 cup chopped pistachios
- 1/3 cup chopped apricots
- Line a 7×11 baking dish with parchment paper.
- In a medium saucepan heat the honey to 240 degrees Fahrenheit. Remove from the heat. In a separate saucepan heat the tahini until warm to the touch. Stir the tahini into the honey. Once combined, add in the pistachios and apricots. Pour into prepared pan.
- Allow the caramel to cool to room temperature. Transfer to the refrigerator and allow to chill until set. slice into 1 inch square servings. Serve.
These caramels are quite soft and can get a little melty in warm kitchens. Store in a cool place or wrap the finished caramels in parchment or wax paper.