Saffron Almond Brittle

I've been making this recipe for so many months now that I assumed I knew it by heart already, but then I tried to make it without Batmanglij's Persian cookbook to hand and completely fouled it up. So, in the interest of mobility and sharing...










Saffron Almond Brittle

Ingredients:

--1 cup sugar
--3 T. honey
--4 T. corn oil
--1.5 cups slivered almonds
--1/4 tsp. ground saffron in...
--2 T. rose water
--4 T. chopped pistachos

Step One:

After grinding the saffron and putting it in the rose water to infuse, prepare a bowl of ice water. Just put it next to the oven range.

Step Two:

Over medium heat, combine sugar, oil, and honey in a heavy pot. Let cook for about five minutes, stirring constantly. You want all the element to combine and liquify.

Step Three:

Add the almonds, and let them cook (while stirring!) for about 2-3 minutes, until the mixture is firm and golden.

Step Four: (Here's where the timing gets important)

Add the saffron/rosewater mixture, and let the whole mixture cook (while stirring!) for about 2-4 minutes, until it is golden-brown in color. It may be excitingly frothy. At this point, drop a little bit into the ice-water: if it hardens instantly, then you've got to GO! GO! GO!

Step Five:

Turn the heat down. Drop teaspoonfuls of the VOLCANICALLY HOT almond mixture onto parchment paper. Garnish immediately with chopped pistachios. Allow droplet brittle to cool and harden on the paper for ten minutes or so; store in airtight container to make it really brittle.

Then, foist it on your bridge group! It's vegan!