Much Ado About Stuffing

Much Ado About Stuffing

A Persian Passover Treat

Sohan Asal, Persian Almond Brittle with Saffron

 These candies, called Sohan Asal in Iran, and are a very traditional Passover treat. They make a terrific addition to any cookie platter, and are quick to make. A candy thermometer really helps.

1 1/2 cup sugar
1/2 cup honey
1/2 cup vegetable oil
1 ½ cups slivered almonds
¼ teaspoon saffron threads, crushed
2 tablespoons rose water (optional)
1/4 cup  chopped pistachios, for garnish

Spread parchment baking paper on a cookie sheet or marble countertop

Cook the sugar, honey and oil together in a heavy saucepan over medium heat for 5 minutes, stirring occasionally with a wooden spoon.

Add the slivered almonds to the mixture, and continue stirring for about 2 to 3 minutes, until the mixture turns a golden color and starts to come together.
Add saffron and rose water and cook for another 2 to 4 minutes, until mixture foams and turns golden. Stir occasionally with a wooden spoon until the mixture reaches a golden brown color, and turns very foamy.

If you have a candy or deep-fry thermometer it should read 285 degrees. If you don’t have a thermometer, put a few ice cubes in a glass of ice water, drop a small amount of the mixture into the water, if it hardens immediately, it is done.

Place teaspoonfuls of the mixture on the parchment paper at 1-inch intervals, immediately scatter the chopped pistachios.

Allow the candies to cool thoroughly, then remove them from the paper and store in an airtight container for up to a week, between layers of parchment.


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