Chocolate-Pistachio Tahini Caramels

Preparation time: 15 minutes
Cooking time: 10 minutes

Yield: 20 servings
Serving size: 2 pieces


1 cup raw honey
2 1/2 tablespoons unsalted butter
2 teaspoons water
1/2 teaspoon cardamom
Pinch salt
1 teaspoon pure vanilla extract
2/3 cup sesame tahini, at room temperature (found in the health food section of grocery stores)
2/3 cup roasted, unsalted pistachios, shelled and roughly chopped
2/3 cup dark chocolate chips


Lightly oil a 9 by 5-inch loaf pan, line with parchment paper and lightly oil the paper; set aside. Measure out all ingredients before starting recipe.

In a small, heavy saucepan over medium-low heat, whisk together the honey, butter, water, cardamom and salt. Insert a candy thermometer and, while stirring occasionally, cook the mixture until the thermometer reads 240°F; remove from heat.

Add the vanilla (be careful; it will splatter), tahini and pistachios; whisk to combine. Gently stir in the chocolate chips, leaving the mixture slightly marbled. Pour the mixture into the prepared pan; refrigerate 1 hour to fully set.

To cut: Lift the caramel out of the pan using the parchment paper, place onto a cutting board and cut into 1 by 1/2-inch rectangles. Store, covered, at room temperature for up to 3 weeks.

Note: For easy saucepan cleanup, fill halfway with water and simmer on low heat for about 3 minutes. Stir the caramel residue with the used whisk—both pan and whisk will come clean.

Nutrition Facts

Per serving:
Calories: 155
Protein: 2.5 g
Total fat: 8.8 g
Saturated fat: 2.5 g
Cholesterol: 3.8 mg
Sodium: 127 mg
Dietary fiber: 1.4 g

Susan Ojanen is an integrative nutrition coach in Bristol, Tennessee, and owner of She is passionate about helping clients worldwide achieve their health goals by creating sensible and maintainable lifestyle changes.

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