Go Back
Giving brittle a Persian twist with saffron, pistachios and currants.
Print Recipe
0 from 0 votes

Saffron and Pistachio Brittle

Recipe adapted from Bon Appetit
Author: Samantha Ferraro


  • Nonstick vegetable oil spray
  • Pinch of saffron threads roughly ground if possible
  • 2 Tb rose water
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 3 Tb honey
  • 2 Tb water
  • 1/4 cup roasted almonds slivered or roughly chopped
  • 2 Tb batter unsalted
  • 1 tsp baking soda
  • 1/4 cup pistachios shelled and roughly chopped
  • 1/4 cup dried currants
  • 1/2 tsp sea salt


  • First line a baking sheet with parchment paper and then spray non-stick cooking pray on the paper to make sure nothing sticks.
  • In a small bowl, add the saffron and rose water and allow to steep.
  • Next in a medium pot, bring sugar, corn syrup, honey and 2 Tb water to a boil and fit the pot with a candy thermometer over medium heat. Stir gently to dissolve the sugar but once it's dissolved, stop stiring.
  • Continue to cook until 290 degrees Fahrenheit. Be very careful because mixture will be very hot!
  • Once it reaches temp, stir in the almonds and butter, stiring often with a spatula until almonds are lightly golden.
  • Once it gets to 300 degrees, then quickly whisk in the baking soda and saffron mixture. The caramel will bubble but just keep stirring carefully until it becomes smooth.
  • Then pour mixture onto the greased baking sheet and use your spatula to spread it out evenly. Top with currants, pistachios and flaky sea salt and allow to sit for a minimum of 30 minutes.
  • Once done, the brittle will not be hot and you can use a mallet to break it into pieces.