Sohan Asali (Persian Honey Brittle)

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 2 мин

   Совет повара: 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.

   Около 1 мин

   Совет повара: Using a heavy-bottomed pan prevents scorching.

3. 3

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

   Около 3 мин

4. 4

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

   Около 2 мин

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.

   Около 10 мин

   Совет повара: 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.

   Около 1 мин

   Совет повара: Work quickly as the mixture will start to set.

7. 7

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

   Около 1 мин

   Совет повара: 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.

   Около 2 мин

   Совет повара: 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.

   Около 30 мин

10. 10

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

    Около 2 мин

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