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Saffron and Almond Brittle (Sohan) Recipe

18.11.19 /

Ingredients

  • 3 tsp rosewater
  • pinch of saffron threads
  • 125 g unsalted butter
  • ¼ cup pouring cream
  • 1 cup caster sugar
  • 115 g liquid glucose
  • 2 tbsp slivered almonds
  • Chopped pistachios and dried barberries* to decorate

Method

For this recipe, you’ll need a sugar thermometer.

  1. Combine rosewater and saffron in a small bowl. Grease and line a 19 cm x 29 cm lamington pan with baking paper.
  2. Melt butter in a saucepan over medium heat. Stir in cream, sugar, glucose and ¼ tsp 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 175°C on a thermometer or when a spoonful of mixture dropped into a glass of iced water forms a hard ball. Remove from heat, stir in saffron mixture and stir until bubbles start to subside.
  3. Pour into the prepared pan and immediately scatter over pistachios and barberries. Set aside for 1 hour or until hardened, then break into pieces. Store in an airtight container, in single layers separated by baking paper, for up to 1 week.

Image credit: John Laurie

Source:  SBS Feast Magazine

Saffron and Almond Brittle (Sohan) Recipe

Recipe by Saffron and MoreCourse: Recipes, Sweets
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 3 tsp rosewater

  • pinch of saffron threads

  • 125 g unsalted butter

  • ¼ cup pouring cream

  • 1 cup caster sugar

  • 115 g liquid glucose

  • 2 tbsp slivered almonds

  • Chopped pistachios and dried barberries* to decorate

Directions

  • Combine rosewater and saffron in a small bowl. Grease and line a 19 cm x 29 cm lamington pan with baking paper.
  • Melt butter in a saucepan over medium heat. Stir in cream, sugar, glucose and ¼ tsp 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 175°C on a thermometer or when a spoonful of mixture dropped into a glass of iced water forms a hard ball. Remove from heat, stir in saffron mixture and stir until bubbles start to subside.
  • Pour into the prepared pan and immediately scatter over pistachios and barberries. Set aside for 1 hour or until hardened, then break into pieces. Store in an airtight container, in single layers separated by baking paper, for up to 1 week.

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.