Sohan Asali (Persian Honey Brittle)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 2 min

   Napomena kuhara: 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.

   Oko 1 min

   Napomena kuhara: Using a heavy-bottomed pan prevents scorching.

3. 3

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

   Oko 3 min

4. 4

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

   Oko 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.

   Oko 10 min

   Napomena kuhara: 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.

   Oko 1 min

   Napomena kuhara: Work quickly as the mixture will start to set.

7. 7

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

   Oko 1 min

   Napomena kuhara: 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.

   Oko 2 min

   Napomena kuhara: 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.

   Oko 30 min

10. 10

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

    Oko 2 min

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