Recipes Desserts Candy Pistachio-Rose Brittle 4.0 (1) 1 Review Brown sugar pulls double duty in this brittle: slightly acidic, it combines with alkaline baking soda to produce the thousands of tiny bubbles that are crucial to this brittle's airy texture. It also gives this candy a deeper caramel color and flavor with a shorter cook time, resulting in a more tender snap. Quality saffron is key to both the flavor and color of this vibrant, crisp brittle that has great crunch. A striking contrast of green pistachios and pink rose petals makes it a visual treat, too. By Paige Grandjean Published on November 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Christine Keely Active Time: 30 mins Total Time: 1 hrs Yield: 10 to 12 Ingredients 1/2 cup slivered almonds (about 2 ounces) 2 tablespoons ghee or unsalted butter, plus more for greasing baking sheet, divided 1/8 teaspoon saffron threads (such as Rumi) 1 teaspoon vanilla extract 1/2 teaspoon fine sea salt 3/4 cup shelled raw pistachios (about 3 1/2 ounces), divided 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup light corn syrup 1/2 cup water 1 teaspoon baking soda 1 tablespoon edible dried rose petals Directions Lightly grease a large rimmed baking sheet with ghee; set aside. Heat almonds, ghee, and saffron in a small skillet over medium, stirring often, until almonds are lightly toasted, 3 to 4 minutes. Transfer to a medium bowl. Stir in vanilla and salt; set aside. Roughly chop 1/4 cup pistachios, and set aside. Cook granulated sugar, brown sugar, corn syrup, and 1/2 cup water in a large saucepan over medium-high, swirling pan occasionally, until a candy thermometer registers 270°F, 10 to 14 minutes. Stir in almond mixture and remaining 1/2 cup pistachios. Cook, stirring gently and constantly with a wooden spoon, until candy thermometer registers 290°F (soft-crack stage), 2 to 3 minutes. Remove from heat, and remove candy thermometer. Add baking soda, and stir until mixture is evenly foamy. Immediately pour mixture onto prepared baking sheet. Quickly spread into a roughly 13- x 9-inch rectangle (about 1/4 inch thick). Sprinkle with rose petals and reserved 1/4 cup chopped pistachios. Let cool completely, about 30 minutes. Break into pieces. Make Ahead Store brittle in an airtight container up to 2 weeks. Notes Find vibrantly green Bronte pistachios at gustiamo.com. Look for edible rose petals at your local Middle Eastern market. Rate it Print