Saffron-Pear Lollipops

Preparation

1. Step 1

   Line 2 rimmed baking sheets with silicone baking mats or parchment paper (lightly coat parchment with nonstick spray). Have lollipop sticks, candied ginger, and extra saffron at the ready.

   Step 2

   Place sugar and 1/8 teaspoons saffron in a food processor; scrape in vanilla seeds (reserve pod for another use). Pulse to combine, then transfer to a medium saucepan fitted with thermometer. Stir in corn syrup, salt, 1/3 cup liqueur, and 1/4 cup water and cook over medium-high heat, swirling pan occasionally, until thermometer registers 300°. (Syrup will hit what is known as the hard crack stage. When cooled, it will be hard and will snap when bent.) Remove pot from heat and add remaining 1 tablespoon liqueur, swirling pan to cool syrup slightly.

   Step 3

   Pour half of syrup into a 1-cup heatproof measuring cup with a spout; set remaining syrup aside. Working quickly, pour syrup onto prepared baking sheets to make 1" rounds (syrup will spread slightly).

   Step 4

   Immediately place sticks in the center of each round, spinning to coat (so they stay stuck in the cooled candy). Scatter a few saffron threads and pieces of ginger on top. Repeat with remaining syrup (reheat gently if it starts to seize). Let cool.