This Persian brittle is suffused with rose water and saffron.

Martha Stewart Living, January 2002


Recipe Summary

Makes 2 dozen pieces


Ingredient Checklist


Instructions Checklist
  • 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.