Sohan Asali Almond Brittle

Measured almond-and-honey brittle, cooked by thermometer and cooled as a thin slab.

Preparation: 15 min · Cooking: 20 min · Total: 1 hr 35 min · 2 servings

Ingredients

• 100 g Ready-to-eat almond slivers
• 50 g Honey, weighed
• 100 g White sugar
• 0.0625 tsp Saffron threads
• 1 tbsp Ghee
• 5 ml Hot water for initial saffron infusion
• 5 g Ground ready-to-eat pistachios

Instructions

1. Prepare the protected work area

   Prepare a dry heatproof tray with a food-contact silicone mat rated above 150°C for hot candy. Have a calibrated candy thermometer and heat-rated spreading tool ready; keep children away and protect hands and forearms. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.

   Have a calibrated candy thermometer and heat-rated spreading tool ready; keep children away and protect hands and forearms.

2. Prepare the measured infusion

   Infuse saffron in its measured hot water. Half uses exactly 0.03125 tsp (1/32 tsp) threads and 2.5 ml water; use a suitable fine measure or a measured portion of a larger infusion, keeping unused infusion outside the recipe input.

   Half uses exactly 0.03125 tsp (1/32 tsp) threads and 2.5 ml water; use a suitable fine measure or a measured portion of a larger infusion, keeping unused infusion outside the recipe input.

3. Combine before heating

   Put sugar, weighed honey, ghee and all measured saffron infusion in a heavy saucepan BEFORE any heating. Never pour liquid into finished hot caramel; there is no glucose syrup or wheat germ in this formula.

   Never pour liquid into finished hot caramel; there is no glucose syrup or wheat germ in this formula.

4. Dissolve gently

   Heat gently over medium-low heat, stirring until the sugar dissolves. Begin a 5-minute progress check, not a fixed endpoint; lower heat if catching. Never taste or touch hot syrup.

   Never taste or touch hot syrup.

   Dissolve gently: 300 seconds

5. Cook to the measured hard-crack endpoint

   Add measured almonds and cook with careful stirring and a calibrated candy thermometer to approximately 150°C / 300°F at sea level. A 10-minute timer is only a progress check; do not chase dark amber or continue after scorching. Use verified altitude adjustments where needed; this exact honey formula is not kitchen-validated.

   Use verified altitude adjustments where needed; this exact honey formula is not kitchen-validated.

   Cook to the measured hard-crack endpoint: 600 seconds

6. Spread a thin slab

   Remove from heat and carefully spread a thin layer on the prepared mat with a heat-rated tool. Scatter measured pistachio; add NO liquid after hard crack. Do not portion boiling candy into promised teaspoon-sized disks. The selected sea-level endpoint is 150°C; do not add any liquid after reaching it.

   The selected sea-level endpoint is 150°C; do not add any liquid after reaching it.

7. Cool untouched

   Cool untouched from 30–60 minutes until fully cool and hard. The two successive 30-minute checks do not guarantee setting; never handle warm syrup or taste a hot sample.

   The two successive 30-minute checks do not guarantee setting; never handle warm syrup or taste a hot sample.

   Cool untouched (1/2): 1800 seconds

   Cool untouched (2/2): 1800 seconds

8. Break only when cool

   Once completely cool, break into approximately 12 pieces per base batch, 6 at half scale. Fourfold means four separate base-sized candy batches and about 48 pieces, not one huge pan. Stop and review a scorched or non-setting trial rather than promise an authentic guaranteed texture.

   Stop and review a scorched or non-setting trial rather than promise an authentic guaranteed texture.

Tips

• Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.

Common mistakes

• Timers are first checks, not guarantees; follow this recipe’s actual texture and temperature checks. Keep the approved ingredient allocations separate.

Substitutions

• Use only the listed ingredients and preparation states; no unmeasured substitution is approved for this master.

Storage

Cool completely, then store dry and airtight in the refrigerator for up to 7 days. Keep the container closed while it warms before opening to reduce condensation; no ambient shelf-life guarantee.

Reheating

Serve cold or as described in the final step; do not reheat the assembled board, salad or brittle.

About this recipe

Measured almond-and-honey brittle, cooked by thermometer and cooled as a thin slab.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.