Persian Honey-Saffron Walnuts Brittle سوهان عسلی گردویی

Honey –saffron caramel nuts that is called ‘ Sohun asali سوهان عسلی’ In Persian language, are speciality of beautiful Isfahan. Esfahan/Isfahan or Hispahan is an old and significant city in centre of Iran. Isfahan اصفهان is famous and well known for many reasons such as: historical architecture and palaces, tiled mosques, churches, covered bridges, minerals, Grand bazaar, artefacts, monuments, and food.

These nut caramels are made with saffron- honey, sugar, rose water , dried rose petals and nuts such as walnuts, almonds, pistachios, and pecans. You can find an example of Persian saffron here.

These candies has a rich caramel colour and is heavenly tasty, and crunchy .

Persian Honey-Saffron Walnuts Brittle سوهان عسلی گردویی

  • 1 cup crushed walnuts
  • 125 g white sugar
  • 3 tbsp crushed pistachios
  • 40 g honey
  • 2 ½ tbsp butter
  • 1 tbsp steamed saffron threads
  • 1 tbsp rose water
  1. Cover a tray with a parchment paper and set aside.

    Add sugar, honey, butter and rose water to a pan and melt butter over medium heat.



  2. Stirring until to dissolve sugar. Now, stop stirring and bring it to a boil. (it will take about 5-8 minutes).



  3. Then, reduce the heat and add in crushed walnuts into honey mixture. Keep stirring until walnuts are coated with syrup and cook for about 8-10 minutes or until the sugar mixture
    thickens and turn into golden caramel colour.



  4. Now, add in saffron water and stir until incorporated.



  5. Immediately, remove from the heat and carefully pour the walnuts mixture onto the prepared parchment paper and spread out as thin as possible.



  6. Sprinkle crushed pistachios on the top . Allow candy to cool.



  7. Remove it from the tray and break it into small pieces. You can store them in an airtight container at room temperature.

    Bone appetite



سوهان عسلی گردویی

سوهان عسلی از سوغات و شیرینی های سنتی ایران بخصوص شهر زیبای اصفهان می باشد. سوهان عسلی از ترکیب شکرعسلزعفران و آجیل هایی مثل بادام – گردوپسته – فندق .. تهیه میشه. سوهان عسلی رنگ بسیار قشنگ کاراملی داره که خوشمزه ترد و شکننده ودوباره خوشمزه هست.

مواد لازم

صدوبیست و پنج گرم شکر

یک پیمانه گردوی خردشده

سه ق غ پسته خرد شده

دو و یک دوم ق غ کره

چهل گرم عسل

یک ق غ زعفران دم کرده

یک ق غ گلاب

طرز تهیه

داخل یک سینی را با کاغذ روغنی بپوشانید و کناربگذارید.

شکرعسلکره و گلاب را داخل قابلمه ریخته و با حرارت متوسط کره را آب میکنیم. مرتب هم می‌زنیم تا وقتی شکرهم حل شود و شیره شروع به جوشیدن کند ( که تقریبن8-5 دقیقه طول میکشد). در این مرحله حرارت را کم کرده و گردوهای خرد شده را داخل شیره ی عسل میریزیم. مرتب و به آرامی مواد را برای حدود ( 10 دقیقه) هم می‌زنیم تا گردوها کاملن با شیره پوشیده شوندو شیره غلیظ شود و رنگ کاراملی بگیرد .

در این مرحله زعفران دم کرده را اضافه کرده و همچنان مواد را با یک قاشق چوبی مخلوط می کنیم.

سوهان عسلی را فوری از روی گاز برداشته و با دقت روی کاغذ روغنی به صورت نازک پخش میکنیم و مقداری پسته ی خرد شده روی آن میپاشیم ( می توانید سوهان مایع را قاشق قاشق هم روی کاغذ روغنی پخش نمایید) . وقتی سوهان سرد شد آن را

به تکه‌های کوچک خردمی کنیم.

این سوهان های خوشمزه را میتوان داخل ظرف در دار و در دمان اتاق نگه داری نمود.

نوش جان

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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