Step 1

Preheat oven to 180°C.

Step 2

Spread almonds across a baking tray and roast for 7 minutes or until golden. Turn off oven, leaving almonds inside so they stay warm (this will prevent the brittle from hardening too quickly when the nuts are added).

Step 3

Meanwhile, combine saffron and 2 tsp boiling water in a bowl and set aside until needed.

Step 4

Grease a 30 x 23cm baking tray with a lipped edge and line the base and long sides with baking paper, allowing 3cm to overhang.

Step 5

Place sugar, butter and 2 tbs boiling water in a saucepan over low heat and cook, stirring, for 2 minutes or until sugar and butter have melted. Increase heat to medium and cook for 12-14 minutes or until it reaches 140°C on a sugar thermometer. Turn off heat, leaving the saucepan on the stovetop. Carefully add saffron mixture and 1/4 tsp salt flakes, and stir very gently to combine. Add bicarb and the warm almonds, and stir until the mixture froths up and is evenly combined.

Step 6

Working quickly, pour mixture over the prepared tray and carefully tilt the tray to evenly spread (do not use any utensils to do this, as the consistency of the caramel will be changed). Scatter with pistachios and press lightly with a spatula so they stick to the caramel. Set aside for 45 minutes or until cooled completely before breaking into 12-15 pieces to serve.