Sohan saffron honey caramels

Sipping black coffee with a honeyed sohan caramel is my first grown-up memory of flavour. My  mother used to make these from a recipe given to her by a Persian lady who lived in Lahore. The chewy caramel with saffron gracing each bite is made even more distinctive by the crunch of nuts. In Pakistan, we also have multani sohan, a halva made with sprouted wheat, which is said to have links to this Persian one. To me, this version is more pleasurable as the sticky sweetness remains long after that first bite.