Kesar Pista Brittle

Ingredients

½ cup almonds, sliced thin

½ cup pistachios, sliced thin

⅛ tsp saffron threads

1 tbsp Kesar Pista powder

¼ cup granulated sugar

¼ cup corn syrup

1 tbsp rose water

1 ½ tbsp honey

1 tbsp butter Salt to taste

½ tsp baking soda

Garnishes: Pistachios, almonds, edible rose petals

Instructions

1. In a small bowl add saffron and rose water. Mix and let sit for 15 mins.

2. In a pot bring sugar, corn syrup, honey, and water to a boil.

3. Cook the sugar mixture until it starts to bubble or use a thermometer to let the temperature reach 290 degrees fahrenheit. Once the temperature has reached add in almonds, pistachios, salt and butter.

4. Keep stirring until the sugar mixture has browned and temperature is at 300 degrees F.

5. Add in baking soda, kesar pista powder and the saffron rose mixture. Keep stirring until it bubbles and make sure to not burn the sugar.

6. Once done in a baking sheet line parchment paper. Spray with cooking spray and spread the mixture evenly on the tray.

7. Top with extra almonds, pistachios and let cool. Place into the refrigerator for a couple hours to chill. Remove from the baking sheet and break into pieces.

Notes

• Continuously stir the sugar mixture to avoid burning or overlooking it.

• You can also top the brittle with sea salt and edible roses if available.