Food & Cooking Recipes Dessert & Treats Recipes Persian Almond Brittle Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print