Persian Almond Brittle Recipes

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PERSIAN ALMOND BRITTLE



Persian Almond Brittle image

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

1/2 teaspoon ground saffron
2 tablespoons rose water
1 cup sugar
3 tablespoons honey
4 tablespoons vegetable oil
6 ounces slivered blanched almonds
4 tablespoons finely chopped pistachios

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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