- 1/4 cup water
- Generous pinch of saffron
- 1 cup sugar
- 3 tablespoons light corn syrup
- 1/2 stick unsalted butter
- 1/4 teaspoon kosher salt
- 2 green cardamom pods, skins peeled and powdered
- 1/4 teaspoon baking soda
- 3/4 cup raw peanuts - roasted, skins removed and chopped coarsely
Combine water and saffron in a small bowl and set aside for 1 hour to draw out the gorgeous orange hue of the saffron.
In a nonstick or heavy pan, combine saffron water, sugar, corn syrup, butter, salt, and cardamom and cook over moderate heat for 10 to 15 minutes or until the mixture reaches 300º F on a candy thermometer. The mixture will turn a rich caramel color.
Remove from the heat and stir in baking soda. Be careful at this point because the baking soda will cause the mixture to foam. Incorporate chopped peanuts into the caramel and mix. Immediately pour the mixture onto a nonstick baking sheet. Use a lightly greased rolling pin or the back of a greased wooden spoon to quickly spread out the mixture into a thin layer.
Let sit for about 30 minutes until brittle is firm. When it is cool enough to handle, break into large pieces. Take a few of these pieces and place in a resealable bag. Using a wooden rolling pin, break up into smaller pieces.