Pistachio and rose water brittle

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.