Omid Roustaei, The Caspian Chef
oil or butter
Line 2 baking sheets with parchment paper and set aside.
In a medium sized sauce pan combine sugar, honey and oil, and heat over medium heat for about 4-5 minutes or until the sugar is completely dissolved.
Be sure to stir every once in a while and keep an eye on the heat level so as to not burn the sugar.
Reduce the heat to low, toss in the walnuts, and continue to cook for another 5 minutes. Stir frequently.
The sugar mixture should be golden brown at this stage and starting to bubble.
Add in the rosewater and saffron and continue to simmer on low heat for another minute.
Carefully remove one spoonful of the mixture at a time and transfer to the parchment paper, leaving one to two inches between each spoonful. Allow to cool fully before handling.
Once cooled, keep the Sohan Asali in an airtight container.
Sohan Asali can also be prepared with slivered almonds. It can also be garnished with finely chopped pistachios on top before the brittle starts to cool.
brittle, dessert, walnut
Tried this recipe?
Let us know
how it was!