المكونات

  • Saffron threads ½ tsp
  • Rose water 1 tbsp
  • Granulated sugar 300g
  • Glucose 125ml
  • Pistachios 125g
  • Salted butter 2 tbsp
  • Bicarbonate of soda ¾ tsp
  • Dried edible roses 3 tbsp

Nutrition (Per serving)

  • سعرات حرارية 243
  • دهون 8g
  • المشبعة 2g
  • بروتين 3g
  • الكربوهيدرات 42g
  • السكريات 40g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Pistachio and rose water brittle

Arabic 10 Mins Prep · 20 Mins Cook


  1. Line a baking tray with baking paper and grease well.
  2. Finely grind the saffron and combine it with the rose water, and steep for 5 minutes.
  3. In a medium-sized saucepan, combine the sugar, glucose and saffron-infused rose water.
  4. Stir over a medium heat until the sugar dissolves.
  5. Add a sugar thermometer to the pan, bring the mixture to a boil and boil until it reaches 130°C (approx. 4-5 minutes).
  6. Roughly chop the pistachios.
  7. Add the pistachios and butter to the syrup and continue cooking until it reaches 150°C. The caramel should still be a light colour.
  8. Add the bicarbonate of soda (the mixture will foam up), pour into the lined baking tray.
  9. Use a heatproof spatula to smooth and thin out the caramel.
  10. Sprinkle the brittle with the roses and allow to cool completely.
  11. Crack into shards and serve.