Pinch of saffron threadsroughly ground if possible
1/2cuplight corn syrup
1/4cuproasted almondsslivered or roughly chopped
1/4cuppistachiosshelled and roughly chopped
First line a baking sheet with parchment paper and then spray non-stick cooking pray on the paper to make sure nothing sticks.
In a small bowl, add the saffron and rose water and allow to steep.
Next in a medium pot, bring sugar, corn syrup, honey and 2 Tb water to a boil and fit the pot with a candy thermometer over medium heat. Stir gently to dissolve the sugar but once it's dissolved, stop stiring.
Continue to cook until 290 degrees Fahrenheit. Be very careful because mixture will be very hot!
Once it reaches temp, stir in the almonds and butter, stiring often with a spatula until almonds are lightly golden.
Once it gets to 300 degrees, then quickly whisk in the baking soda and saffron mixture. The caramel will bubble but just keep stirring carefully until it becomes smooth.
Then pour mixture onto the greased baking sheet and use your spatula to spread it out evenly. Top with currants, pistachios and flaky sea salt and allow to sit for a minimum of 30 minutes.
Once done, the brittle will not be hot and you can use a mallet to break it into pieces.