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Persian Almond Brittle
Recipe Summary
Yield: Makes 2 dozen pieces
Ingredients
Ingredient Checklist
1/2 teaspoon ground saffron
2 tablespoons rose water
1 cup sugar
3 tablespoons honey
4 tablespoons vegetable oil
6 ounces slivered blanched almonds
4 tablespoons finely chopped pistachios
Gallery
Persian Almond Brittle
Recipe Summary
Yield: Makes 2 dozen pieces
Gallery
Persian Almond Brittle
Persian Almond Brittle
Persian Almond Brittle
Recipe Summary
Yield: Makes 2 dozen pieces
Recipe Summary
Yield: Makes 2 dozen pieces
Yield: Makes 2 dozen pieces
Makes 2 dozen pieces
Ingredients
Ingredients
- 1/2 teaspoon ground saffron
- 2 tablespoons rose water
- 1 cup sugar
- 3 tablespoons honey
- 4 tablespoons vegetable oil
- 6 ounces slivered blanched almonds
- 4 tablespoons finely chopped pistachios
Directions
Line a baking sheet with parchment; set aside. Dissolve saffron in rose water; set aside. Fill a bowl with ice water; set aside.
Place sugar, honey, and oil in a heavy medium saucepan over high heat, and stir constantly until sugar is melted.
Stir in the almonds, and cook, stirring constantly, until the mixture has thickened and is golden, about 2 minutes.
Add the saffron mixture, and cook, stirring constantly, until the mixture is golden brown. Drop a spoonful of the mixture into the ice water. If it hardens immediately, the mixture is ready. Reduce heat to the lowest setting.
Quickly drop mixture by tablespoons onto the paper, leaving a 1-inch space between. Sprinkle immediately with the chopped pistachios. Cool completely before serving. Store in an airtight container.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Persian Almond Brittle
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Persian Almond Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
