Saffron Almond Brittle

Saffron Almond Brittle

3 tsp rosewater
pinch of saffron threads
125g unsalted butter
60ml (1/4 cup) pouring cream
220g (1 cup) caster sugar
115g (1/3 cup) liquid glucose
1/4 tsp salt
2 Tbsp slivered almonds
chopped pistachios and dried barberries, to decorate

1. Combine rosewater and saffron in a small bowl. Grease and line a 19cm x 29cm lamington pan with baking paper.
2. Melt butter in a saucepan over medium heat. Stir in cream, sugar and glucose and salt, and cook for 5 minutes or until mixture starts to turn golden brown. Stir in almonds and cook for a further 10 minutes or until the mixture reaches 175C on a thermometre or when a spoonful of the mixture dropped into a glass of iced water forms a hard ball. Remove from heat, stir in saffron mixture and stir untilbubbles start to subside.
3. Pour into the prepared pan and immedieately scatter over pistachios and barberries. Set aside for 1 hour or until hardened, then break into pieves. Store in an airtight container, in single layers separated by baking paper for up to 1 week.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.