Christmas Almond Brittle

I have shamelessly stolen this recipe from the SBS feast magazine. It is a recipe for Iranian almond brittle and the only change I have made is to use dried cherries instead of barberries - mainly because I have no idea what barberries are! But I can tell you the recipe is easy, it tastes delicious and makes the perfect baked Christmas present :) Here is the recipe:

Ingredients ~

• 3 tsp rosewater
• pinch saffron threads (about 4-5 threads)
• 125g unsalted butter1/4 cup pure cream
• 1 cup caster sugar
• 1/3 cup liquid glucose
• 2 tbsp slivered almonds
• 1/4 tsp salt
• chopped pistachios and dried cherries (or barberries) to decorate

To Make ~

• Combine the rosewater and saffron in a small bowl and set aside
• Line a flat baking tray with baking paper
• Melt the bitter in a saucepan over medium heat. When melted stir in the cream, sugar, syrup, and salt. Cook for 5mins or until it turns golden brown (I found this actually took ten minutes - it will boil - don't worry)
• Stir in the almonds and cook for another 10mins (this time was perfect). Remove from the heat and stir in the saffron and rosewater - this will make the mixture bubble and sizzle - don't worry it is meant to. Keep stirring until it stops bubbling
• Then pour the mix straight onto the prepared tray. Quickly sprinkle with the cherries and pistachios. 
• Leave it for about 2 hours and then break into pieces - Yum!

Super tasty. It also tastes good before it sets - but be careful it is easy to burn yourself!