Saffron Almond Brittle

Name: Saffron Almond Brittle (Sohan-e qom)
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: Makes eight 4-inch/10cm discs
Cuisine: Iranian
Ingredients: 1 teaspoon ground cardamom; ½ teaspoon ground saffron; ¼ cup (60 g) honey; 2 tablespoons +2 teaspoons glucose; ½ cup (120 g) raw almonds; 2 cups + 2 tablespoons (420g) sugar; 1 cup (240 ml) rose water; ¾ cup (180 ml) oil or butter; ¾ cup (180 ml) oil or butter; raw chopped pistachios; 2 tablespoons barberries, picked over and rinsed thoroughly (optional); ¼ cup (30 g) organic sprouted whole wheat flour (sen); 2 tablespoons all-purpose flour

Sohan-e qom

Preparation info

Makes
eight
4 inch

Difficulty
Easy
Ready in
1 hr 20

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Traditionally this brittle takes 4 hours to make, however by adding some honey and glucose we are accelerating the process.

Ingredients

Garnish

½ cup (120 g) raw almonds
raw chopped pistachios
2

Asia
Iran
Dessert
Southeast Asia
Vegetarian

Method

Line 3 sheet pans with parchment paper.
To make the garnish: In a wide skillet toast the almond and pistachios over medium heat for 3 to 4 minutes, shaking the pan frequently, until lightly golden. Remove from heat and set aside.
To make the brittle: In a medium-sized, heavy-bottomed saucepan over low heat, toast the sprouted and all-purpose flour by