| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 10 |
| Cuisine | Arabic |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 243 |
| Fat | 8g |
| Saturates | 2g |
| Protein | 3g |
| Carbs | 42g |
| Sugars | 40g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFLine a baking tray with baking paper and grease well.
Finely grind the saffron and combine it with the rose water, and steep for 5 minutes.
In a medium-sized saucepan, combine the sugar, glucose and saffron-infused rose water.
Stir over a medium heat until the sugar dissolves.
Add a sugar thermometer to the pan, bring the mixture to a boil and boil until it reaches 130°C (approx. 4-5 minutes).
Roughly chop the pistachios.
Add the pistachios and butter to the syrup and continue cooking until it reaches 150°C. The caramel should still be a light colour.
Add the bicarbonate of soda (the mixture will foam up), pour into the lined baking tray.
Use a heatproof spatula to smooth and thin out the caramel.
Sprinkle the brittle with the roses and allow to cool completely.
Crack into shards and serve.
