Ingredients
- 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)
- 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."
Pistachio and rose water brittle
Arabic 10 Mins Prep · 20 Mins Cook
- Line 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.