Sohan Asali (Persian Honey Brittle)

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 2 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

   Aşçının notu: Using a heavy-bottomed pan prevents scorching.

3. 3

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

   Yaklaşık 3 dk.

4. 4

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

   Yaklaşık 2 dk.

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.

   Yaklaşık 10 dk.

   Aşçının notu: 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.

   Yaklaşık 1 dk.

   Aşçının notu: Work quickly as the mixture will start to set.

7. 7

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

   Yaklaşık 1 dk.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

   Aşçının notu: 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.

   Yaklaşık 30 dk.

10. 10

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

    Yaklaşık 2 dk.

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