Pistachio-Rose Brittle

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.