Name: Pistachio white chocolate brittle
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 1 cup (140g) unsalted, roasted, shelled pistachios; 2 cup (440g) caster sugar; 1/2 cup (125ml) water; 2 tablespoon rosewater; 1 tablespoon dried rose petals; 90 gram white eating chocolate

Ingredients

1 cup (140g) unsalted, roasted, shelled pistachios

2 cup (440g) caster sugar

1/2 cup (125ml) water

2 tablespoon rosewater

1 tablespoon dried rose petals

90 gram white eating chocolate

Method

1.Line oven tray with baking paper.

2.Chop nuts coarsely.

3.Stir sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves. Stir in rosewater; bring to the boil. Boil, uncovered, without stirring, until golden brown. Allow bubbles to subside; add nuts.

4.Pour mixture onto tray; sprinkle with rose petals. Leave to set at room temperature.

5.Chop chocolate. Place chocolate in small heatproof bowl over small saucepan of simmering water; stir until smooth. Turn brittle over.

6.Spread chocolate over flat side of brittle. Leave to set at room temperature. Break brittle into pieces.

Dried rose petals are available from specialist food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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