Saffron Pistachio Brittle
User Reviews
5
Saffron Pistachio Brittle
Description
The Saffron Pistachio Brittle recipe uses a blend of sugar, corn syrup, honey, and saffron-infused rose water to create a caramel base. Almonds are stirred in for texture and flavor, and baking soda is added to create a light, porous consistency. The brittle is poured hot onto a prepared baking sheet and spread thin, then topped with chopped pistachios, dried rose petals, and flaky sea salt. The fragile candy cools into a crisp, flavorful brittle with floral notes from the saffron and rose water and nutty accents from the almonds and pistachios.
The combination of honey and corn syrup balances sweetness and texture, while the saffron and rose water impart a distinctive aromatic essence. The baking soda reaction creates bubbles in the caramel, giving the brittle a light crunch rather than a dense chew. Sprinkling flaky sea salt on top enhances the sweet flavors and provides a contrast.
This brittle is a refined candy good for serving as a snack or an accompaniment to tea or coffee. It requires quick spreading after cooking warmth and careful handling as it hardens at room temperature.
Ingredients
- 1/8 tsp saffron finely ground, threads
- 1 tbsp rose water
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 3 tbsp honey
- 1/3 cup almonds slivered
- 2 tbsp butter unsalted
- 1 tsp salt
- 1 tsp baking soda
- 1/4 cup pistachio chopped
- 1 tbsp dried rose petals coarsely ground
- 1/2 tsp sea salt flaky
Instructions
- Line a rimmed baking sheet with parchment paper and lightly coat with nonstick spray or line baking sheet with silicon mat.
- Crush the saffron threads with the back of a spoon in small bowl. Soak saffron in rose water in a small bowl and set aside.
- Bring sugar, corn syrup, honey, and 2 tablespoons of water to a boil in a medium saucepan fitted with candy thermometer over medium heat. Stir to mix and dissolve sugar. Cook, swirling occasionally, until thermometer registers 290°F, about 5 minutes.
- Mix in almonds, butter, and kosher salt and cook, stirring often, until almonds are golden, butter is absorbed, and thermometer registers 300°F, about 2 minutes. Vigorously mix in baking soda, then saffron rose water mixture. Caramel will bubble at first but then look smooth and creamy.
- Immediately pour onto prepared baking sheet and spread out as thin as possible with oiled spatula or by tilting baking sheet, work quickly. Sprinkle pistachios, rose petals, and sea salt over brittle. Let cool, then break into bite-size pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 470mg | 20% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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