My Little Burnt Saucepan & Some Sticky Persian Sesame Brittle (Sohan Asali)

My little sister turned 30 a few weeks ago & so to celebrate we did something we haven’t done in years. We escaped for a few hours to spend some time together & just natter about everything & nothing in particular. It was absolutely lovely.

We see so little of each other nowadays, partly because we live at either ends of the country and partly because we both like to fill our every spare moment planning things to do and adventures to take our little boys on. Before you know it the year has gone by and then we are planning our annual Christmas get together!

We talked about how ‘time poor’ everyone is and how no one ever really stops nowadays. She spoke about her job and her boys and her upcoming house move & I rambled on about my boys, food, my blog, food, work & food. Then invariably the conversation moved on to memories of us being younger and more carefree and the endless tricks we would play on each other which we continued on into our early adult years.

One occasion in particular that she reminded me of,  then promptly told me I had to write a blog about it when she stopped laughing, was the first Christmas I decided to make homemade sweets for all of our close family and friends. I made an enormous amount of peanut brittle and placed it in little glass jars tied with raffia and labelled them all. It’s something that my husband & I  have continued to do every year, although the initial jar of sweets has now somewhat grown into a production line of jams/sauces/chutney and flavoured gin! (That reminds me, I really need to get my glass order done this week! We are over half the year gone now after all!! Oh I do love Christmas!! But that’s an entirely different blog!)

Anyway back to my initial story.

My sister ate an entire jar of my peanut brittle and then hounded me for the recipe. At this point I was feeling quite mischievous (it was probably the wine) so I said “ok, you do this…” I told her the recipe step by step and then told her to let the sugar boil until it went a really dark mahogany. I said and I quote and I will never live this down to this day…..

“Don’t you worry if it goes black, don’t touch it, it will lighten when you add the peanuts. Something to do with the salt and a chemical reaction! Let it go black as black as my scarf and keep cooking!”

Oh dear.

Well. She did it.

And then phoned me to give me a right good telling off because she did exactly as I said and completely burned one of her Circulon pans beyond repair. It was really mean but happily, we (I) still laugh about it to this day. She did tell me however that she will never make one of my recipes again unless I publish it on my blog ;p

So in honor of my lovely little sister’s burnt pans, here is my Persian Sesame Brittle which is hugely popular in Iran and I absolutely love it. I find it a lot easier to eat than peanut brittle and it has a nice crunch to it too. Try it out and let me know what you think and I promise you won’t burn your pans in the process! I warn you though, it is incredibly moreish!

This one is for Gaby, my lovely & very patient little sister xx

If you enjoyed reading and would like to see more please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen & facebook page @mylittlepersiankitchen

Persian Sesame Brittle (Sohan Asali)

Ingredients

1/2 cup granulated sugar

3 tablespoons of runny honey

1 desert spoon of rose-water

3/4 cup of sesame seeds

1/4 teaspoon ground cinnamon

pinch of nutmeg

Method

Place some baking paper onto a baking sheet and set aside

Melt the sugar, honey and rose-water in a pan over a moderate heat for around 5 minutes until combined. Add the remaining ingredients and stir

Cook for around 20 minutes stirring occasionally until the mixture turns to a nice golden colour

Pour out onto the baking sheet and leave to cool. Once cool snap into pieces and store in an airtight jar or container for around 1 month

Nooshe Jaan!

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