Sohan

What to get ready

• Honey 480 ml
• Sliced almonds 600 g
• Sugar 360 g
• Unsalted butter 160 g
• Saffron threads 1.2 g
• Pistachios 160 g
• Cardamom 16 g

Method

1. 1 Heat the honey, sugar, and butter over low heat until the sugar dissolves completely, without letting it boil vigorously.
2. 2 This honey-glazed version contains no flour, so the blocks are thin and crispy, not porous.
3. 3 Add the sliced almonds and simmer for another 12 minutes until the mixture turns amber in color.
4. 4 Test by dropping a single drop into cold water; the drop should shatter into a crisp sound.
5. 5 Pour in the saffron and cardamom water, then turn off the heat immediately.
6. 6 Scoop the mixture onto parchment paper in thin, coin-like shapes, sprinkle with pistachios, and let cool.

With an appliance

• Microwave 29 min

  Replace steps 3–4: toss the honey, sugar, butter, and almonds in a glass bowl at 700 W for 6 minutes, stirring at minute 3, then adding 15-second bursts to 150 W; the amber mixture will be faster, around 6 minutes, and the almonds won't burn at the edges of the pan. Add the saffron from step 5 after the heat is turned off to retain its flavor.