Post by goodcookin on May 18, 2009 14:59:52 GMT -5
Persian Honey Almond Brittle
1 cup sugar
3 tablespoons honey
4 tablespoons corn oil
1 1/2 cups unsalted slivered blanched almonds
1/4 teaspoon ground saffron
2 tablespoons rose water
4 tablespoons unsalted chopped pistachios, for garnish
Spread a piece of parchment paper on a sheet pan or cutting board, or use a silicon mat.
Melt the sugar, honey and oil together in a heavy saucepan over medium heat for 5 minutes, stirring occasionally. Add the slivered almonds to the mixture, and continue stirring for about 2 to 3 minutes, until the mixture turns a golden color and starts to come together.
Dissolve the ground saffron in the rose water. Add this fragrant mixture to the syrup and cook for another 2 to 4 minutes. Stir occasionally with a wooden spoon until the mixture reaches a golden brown color.
Be sure to use a wooden spoon for this part, and do not let the mixture turn a dark brown. It should be a rosy-golden color.
Prepare a small bowl of ice water and keep it nearby. Drop a small spoonful of the hot almond mixture into the water to test doneness. If it hardens immediately, the mixture is ready. Reduce heat to very low.
Place teaspoonfuls of the mixture on the parchment paper at 1-inch intervals. Garnish immediately with the chopped pistachios.
Allow the candies to cool thoroughly, then remove them from the paper and store in an airtight container for up to 1 week.
Makes 24 small pieces.
1 cup sugar
3 tablespoons honey
4 tablespoons corn oil
1 1/2 cups unsalted slivered blanched almonds
1/4 teaspoon ground saffron
2 tablespoons rose water
4 tablespoons unsalted chopped pistachios, for garnish
Spread a piece of parchment paper on a sheet pan or cutting board, or use a silicon mat.
Melt the sugar, honey and oil together in a heavy saucepan over medium heat for 5 minutes, stirring occasionally. Add the slivered almonds to the mixture, and continue stirring for about 2 to 3 minutes, until the mixture turns a golden color and starts to come together.
Dissolve the ground saffron in the rose water. Add this fragrant mixture to the syrup and cook for another 2 to 4 minutes. Stir occasionally with a wooden spoon until the mixture reaches a golden brown color.
Be sure to use a wooden spoon for this part, and do not let the mixture turn a dark brown. It should be a rosy-golden color.
Prepare a small bowl of ice water and keep it nearby. Drop a small spoonful of the hot almond mixture into the water to test doneness. If it hardens immediately, the mixture is ready. Reduce heat to very low.
Place teaspoonfuls of the mixture on the parchment paper at 1-inch intervals. Garnish immediately with the chopped pistachios.
Allow the candies to cool thoroughly, then remove them from the paper and store in an airtight container for up to 1 week.
Makes 24 small pieces.