Ingredients
3 1/2 tablespoons thick honey
150 g sugar (about 3/4 cup)
150 g unsalted almonds, slivered
1/2 teaspoon ground saffron
4 1/2 tablespoons canola oil
3 tablespoons boiling water
slivered pistachios for garnish
Preparation
Dissolve ground saffron in 3 tablespoons of boiling water, cover and set aside.
Place the sugar, honey and oil in a saucepan; cook over medium-high heat, stirring occasionally until sugar melts and turns golden (avoid too much stirring).
Add almonds, stir gently and continue cooking while stirring occasionally until almonds also turn golden (do not let it darken too much).
Add solved saffron and stir gently (be careful not to burn it). If it quickly solidifies, turn the heat to low.
Using a teaspoon, drop a small portion of the mixture on a greased aluminum foil or on a parchment paper, make sure to leave enough space between them. Garnish with slivered pistachios.
Allow to cool. Separate Sohan Asali from the aluminum foil using a knife. Store them covered in the fridge.
Makes 4 to 5 servings.
Add almonds, stir gently and continue cooking while stirring occasionally until almonds also turn golden (do not let it darken too much).
Add solved saffron and stir gently (be careful not to burn it). If it quickly solidifies, turn the heat to low.
Using a teaspoon, drop a small portion of the mixture on a greased aluminum foil or on a parchment paper, make sure to leave enough space between them. Garnish with slivered pistachios.
Allow to cool. Separate Sohan Asali from the aluminum foil using a knife. Store them covered in the fridge.
Makes 4 to 5 servings.
(cookingandcooking.com)
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