Food & Cooking Recipes Dessert & Treats Recipes Persian Almond Brittle By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 2 dozen pieces This Persian brittle is suffused with rose water and saffron. Ingredients ½ teaspoon ground saffron 2 tablespoons rose water 1 cup sugar 3 tablespoons honey 4 tablespoons vegetable oil 6 ounces slivered blanched almonds 4 tablespoons finely chopped pistachios Directions Line a baking sheet with parchment; set aside. Dissolve saffron in rose water; set aside. Fill a bowl with ice water; set aside. Place sugar, honey, and oil in a heavy medium saucepan over high heat, and stir constantly until sugar is melted. Stir in the almonds, and cook, stirring constantly, until the mixture has thickened and is golden, about 2 minutes. Add the saffron mixture, and cook, stirring constantly, until the mixture is golden brown. Drop a spoonful of the mixture into the ice water. If it hardens immediately, the mixture is ready. Reduce heat to the lowest setting. Quickly drop mixture by tablespoons onto the paper, leaving a 1-inch space between. Sprinkle immediately with the chopped pistachios. Cool completely before serving. Store in an airtight container. Print