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.

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