Sohan Asali (Persian Honey Brittle)

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

   調理のヒント： 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.

   約1 分

   調理のヒント： Using a heavy-bottomed pan prevents scorching.

3. 3

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

   約3 分

4. 4

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

   約2 分

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.

   約10 分

   調理のヒント： 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.

   約1 分

   調理のヒント： Work quickly as the mixture will start to set.

7. 7

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

   約1 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約30 分

10. 10

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

    約2 分

    調理のヒント： You can also score it with a knife while still warm if you prefer uniform pieces.