Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Pistachio nut brittle pieces
Makes about 36 Desserts and puddings
Ingredients
- 2tsp saffron
- 100g butter
- 3tbsp honey
- 150g icing sugar
- 150g icing sugar
- 150g flaked almonds
- 150g shelled pistachios
- large handful dried rose petals
Special equipment
- 35cm x 35 cm square baking tray, lined with parchment
Method
Using a pestle and mortar crush the saffron into a powder and add 2tbsp of boiling water. Set aside.
In a pan melt the butter, honey and icing sugar together over a medium heat until everything mixes turns golden brown. Add the flaked almonds and stir until they are also golden brown.
Turn the heat to low and add the saffron water and stir until absorbed. Pour the mixture onto the lined baking tray and spread evenly, sprinkle the pistachios on top and, using your hands, press down. Gently repeat this with the rose petals. Once cooled, break into pieces and serve with tea.
Why not subscribe to the digital edition? Enjoy recipes and more on the go!
Advertisement