Be silent... the Walnut and Almond
Sweetmeats have been brought in front of us.
One will pray, the other will say "Amen."
Total time: 1 hour
1 cup almond slivers
2 cups sugar
2 cups water
¼ cup rosewater
In a heavy saucepan, bring the sugar and water to a boil, and continue to boil until the syrup reaches 237°F (it will form a soft ball when dropped into cold water). Add the rosewater, return to the boil, then remove from the heat.
Pour the almonds evenly over the bottom of a nonstick baking dish. Dribble a tablespoon of the syrup over the almonds and shake the dish until the syrup is evenly distributed. Continue to dribble in the syrup a tablespoon at a time, shaking the pan constantly with your free hand, until the almonds are thickly coated and the syrup is all used up. The almonds will cool and the syrup harden and whiten as you shake the pan.
Store in an airtight container.
from Serving the Guest: A Sufi Cookbook