Pistachio-Rose Brittle


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.

Pistachio Rose Brittle
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Christine Keely
Active Time:
30 mins
Total Time:
1 hrs
10 to 12


  • 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


  1. 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.

  2. 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.

  3. Let cool completely, about 30 minutes. Break into pieces.

Make Ahead

Store brittle in an airtight container up to 2 weeks.


Find vibrantly green Bronte pistachios at gustiamo.com. Look for edible rose petals at your local Middle Eastern market.

Related Articles