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–+ servings
Sohan Asali
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Sohan Asali: Persian Almond Brittle

Yield: 4
Author: Shayma Saadat

Equipment

  • tray lined with parchment/wax paper

Ingredients

  • 1 cup sugar1
  • 3 tbsp butter
  • 2 tbsp honey
  • 1 1/2 tsp saffron, crushed in a mortar and pestle, add 2 tbsp of water to it
  • 1/2 cup slivered almonds, unsalted
  • 1/2 cup slivered pistachios, unsalted

Instructions

  • In a medium saucepan, add sugar, butter and honey on medium heat.
  • Stir for 7 minutes or till the sugar melts and the colour turns a light golden. (NB: Be careful not to let it darken too much, or it will taste bitter.)
  • Add the almonds and stir gently, do not over mix. Slowly, the mixture will begin to darken.
  • At this point, add the saffron water.
  • Drop a spoonful of the mix on the parchment paper, if it quickly solidifies, turn the heat to low and start to dollop a spoon each onto the parchment/wax paper.
  • Allow to cool for 1 hour.

Notes

1. Don't let the colour of the sugar darken. I have deliberately recommended that the colour be light golden. I have found that if you let it caramelise (darken) too much, it will mask the flavour of saffron. If you prefer your brittle darker, then you can let it cook a few more minutes than what I have recommended.