Persian Almond Brittle

2 dozen pieces

This Persian brittle is suffused with rose water and saffron.


  • 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


  1. Line a baking sheet with parchment; set aside. Dissolve saffron in rose water; set aside. Fill a bowl with ice water; set aside.

  2. Place sugar, honey, and oil in a heavy medium saucepan over high heat, and stir constantly until sugar is melted.

  3. Stir in the almonds, and cook, stirring constantly, until the mixture has thickened and is golden, about 2 minutes.

  4. 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.

  5. 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.

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