Persian Almond Brittle Recipes

ALMOND BRITTLE

Steps:

• Line a baking sheet with waxed paper.
• Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.
• Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve.

PERSIAN ALMOND BRITTLE

Steps:

• 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.

ALMOND BRITTLE

Steps:

• Spread the oil over a baking sheet. Spread almonds evenly over the surface of the sheet. In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved. When the sugar is dissolved, increase the heat to medium and stop stirring. Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage). Immediately pour the syrup over the almonds and allow to cool and harden completely. Break into pieces to serve.