Saffron Rose Water Brittle With Pistachios And Almonds Recipes
SAFFRON-ROSE WATER BRITTLE WITH PISTACHIOS AND ALMONDS
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Provided by Andy Baraghani
Categories Bon Appétit Butterscotch/Caramel Pistachio Persian New Year Honey Almond Candy Edible Gift Wheat/Gluten-Free
Yield 12 servings
Number Of Ingredients 15
Steps:
- Line a rimmed baking sheet with parchment paper; lightly coat with nonstick spray. Dissolve saffron in rose water in a small bowl.
- Bring sugar, corn syrup, honey, and 2 Tbsp. water to a boil in a medium saucepan fitted with candy thermometer over medium heat, stirring to dissolve sugar. Cook, swirling occasionally (do not stir once sugar is dissolved), until thermometer registers 290°F, about 5 minutes. Mix in almonds, butter, and kosher salt and cook, stirring often, until almonds are golden, butter is absorbed, and thermometer registers 300°F, about 2 minutes. Vigorously mix in baking soda, then rose water mixture (caramel will bubble at first but then look smooth and creamy). Immediately pour onto prepared baking sheet and spread out as thin as possible. Sprinkle pistachios, rose petals, and sea salt over brittle. Let cool, then break into bite-size pieces.
- Do Ahead
- Brittle can be made 1 week ahead. Store airtight at room temperature.
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- Line a rimmed baking sheet with parchment paper and lightly coat with nonstick spray or line baking sheet with silicon mat.
- Crush the saffron threads with the back of a spoon in small bowl. Soak saffron in rose water in a small bowl and set aside.
- Bring sugar, corn syrup, honey, and 2 tablespoons of water to a boil in a medium saucepan fitted with candy thermometer over medium heat. Stir to mix and dissolve sugar. Cook, swirling occasionally, until thermometer registers 290°F, about 5 minutes.
- Mix in almonds, butter, and kosher salt and cook, stirring often, until almonds are golden, butter is absorbed, and thermometer registers 300°F, about 2 minutes. Vigorously mix in baking soda, then saffron rose water mixture. Caramel will bubble at first but then look smooth and creamy.
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- First line a baking sheet with parchment paper and then spray non-stick cooking pray on the paper to make sure nothing sticks.
- Next in a medium pot, bring sugar, corn syrup, honey and 2 Tb water to a boil and fit the pot with a candy thermometer over medium heat. Stir gently to dissolve the sugar but once it's dissolved, stop stiring.
- Continue to cook until 290 degrees Fahrenheit. Be very careful because mixture will be very hot!
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