PERSIAN ALMOND BRITTLE
This Persian brittle is suffused with rose water and saffron.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 dozen pieces
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment; set aside. Dissolve saffron in rose water; set aside. Fill a bowl with ice water; set aside.
- Place sugar, honey, and oil in a heavy medium saucepan over high heat, and stir constantly until sugar is melted.
- Stir in the almonds, and cook, stirring constantly, until the mixture has thickened and is golden, about 2 minutes.
- Add the saffron mixture, and cook, stirring constantly, until the mixture is golden brown. Drop a spoonful of the mixture into the ice water. If it hardens immediately, the mixture is ready. Reduce heat to the lowest setting.
- Quickly drop mixture by tablespoons onto the paper, leaving a 1-inch space between. Sprinkle immediately with the chopped pistachios. Cool completely before serving. Store in an airtight container.
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