Anolon Academy

Pistachio & Rose Brittle

By Rebecca Sullivan

Ingredients

  • 3 tsp rosewater
  • pinch saffron
  • 1 cup caster sugar
  • ¼ cup cream
  • 1/3 cup glucose
  • 125gm unsalted butter
  • ¼ tspn salt
  • 2 tbsp almonds, chopped
  • 2 tbsp pistachios, roughly chopped
  • handful rose petals

Method

Line a tray with baking paper. Into a small bowl mix the rosewater and saffron, and then put to one side. Melt the butter into a small saucepan on low heat then add the cream, salt, glucose and sugar and stir. Wait until it starts to go a golden colour and add chopped almonds.

Cook for a further ten minutes stirring regularly until it reaches 175°C on the thermometer. Remove quickly continuing to stir and quickly pour in the rosewater and saffron mix. Keep stirring and quickly pour onto the lined tray adding the chopped pistachios and rose petals as decoration quickly so they stick before it sets.

Once cooled completely smash into irregular sized pieces. Wrap in cellophane with some pink ribbon and an old luggage tag.