serves
10
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
10
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Refugee: Our Own Cuisine
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 125 g caster sugar
- 40 g honey
- 1 tbsp rosewater
- 40 g butter, diced
- ½ tsp saffron powder
- 140 g slivered almonds
- 50 g pistachio nuts, chopped, plus extra to decorate
Chilling/freezing time: 15 minutes
Instructions
- Line a large baking tray with baking paper.
- Place the sugar in a heavy-based saucepan and stir over low heat for 1–2 minutes. Add the honey and rosewater and cook, stirring continuously, for 5 minutes or until the liquid just begins to boil.
- Add the butter and stir until mixture is a light caramel colour. Add the saffron and nuts, then keep stirring until the mixture is a dark caramel colour.
- Remove from heat and use 2 metal dessert spoons to form rounds on the baking tray. Sprinkle with extra chopped pistachios. Stand for about 15 minutes to harden.
Note
• Use a silver or light colour-based saucepan only for this recipe because it is hard to judge the colour of the caramel if you use a black based pan.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Refugee: Our Own Cuisine
