Sohan Asali (Persian Honey Brittle)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare a baking sheet by lining it with parchment paper and lightly greasing the paper with butter.

   Ca. 2 min.

   Kokkens note: Ensure the parchment paper is large enough to spread the brittle thinly.

2. 2

   In a heavy-bottomed saucepan, combine the sugar, honey, and water.

   Ca. 1 min.

   Kokkens note: Using a heavy-bottomed pan prevents scorching.

3. 3

   Heat the mixture over medium heat, stirring constantly until the sugar completely dissolves.

   Ca. 3 min.

4. 4

   Once the sugar is dissolved, stop stirring and bring the syrup to a boil.

   Ca. 2 min.

5. 5

   Continue to boil the syrup without stirring until it reaches the hard crack stage (149-154°C or 300-310°F) on a candy thermometer.

   Ca. 10 min.

   Kokkens note: If you don't have a thermometer, drop a small amount into cold water; it should form brittle threads.

6. 6

   Remove the saucepan from the heat and immediately stir in the bloomed saffron, rose water, slivered almonds, and chopped pistachios.

   Ca. 1 min.

   Kokkens note: Work quickly as the mixture will start to set.

7. 7

   Carefully pour the hot mixture onto the prepared parchment-lined baking sheet.

   Ca. 1 min.

   Kokkens note: Be extremely careful as the mixture is very hot.

8. 8

   Using an offset spatula or the back of a spoon (lightly buttered to prevent sticking), quickly spread the mixture into a thin, even layer.

   Ca. 2 min.

   Kokkens note: The thinner you spread it, the crispier the brittle will be.

9. 9

   Allow the Sohan Asali to cool completely at room temperature for at least 30 minutes until it is firm and brittle.

   Ca. 30 min.

10. 10

    Once cooled, break the brittle into irregular pieces of desired size.

    Ca. 2 min.

    Kokkens note: You can also score it with a knife while still warm if you prefer uniform pieces.