Badam Sookhteh (Dark Caramel Almonds)

Recipe by Tannaz Sassooni

Ingredients:

• 1 1/2 cups whole raw unsalted almonds

• 1/4 teaspoon ground saffron

• 1/2 teaspoon flavorless oil

• 1/2 cup granulated sugar

Instructions

Coat a large tray or baking sheet with a thin layer of oil using a brush or paper towel. Coat the tines of 2 forks with oil. (This is important for the next step.)Heat a large saucepan over medium heat. Add almonds to the pan and allow them to toast, stirring occasionally, for about 5 minutes, or until almonds get fragrant. Remove from heat, and place almonds in a bowl.

Once the pan is cool enough to touch, wipe out any leftover bits of almond. Return to medium heat and add sugar. Once it begins to melt, add cardamom and stir occasionally, until all bits of sugar have dissolved and the resulting caramel has a deep brown color. Add almonds in about three batches, stir to coat each one. Working quickly, use the oiled forks to lift the almonds out of the pan and place them on the oiled tray, taking great care to prevent any almonds from touching one another. Once a batch of almonds has cooled, push it out of the way to make room for the next batch.

Store in a tightly sealed airtight container.