Dessert

Persian Pistachio Brittle (Sohan) Recipe

Name: Persian Pistachio Brittle (Sohan) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 40 min
Cuisine: Persian
Ingredients: 1 + ½ tablespoons all-purpose flour; ¾ cup granulated sugar; ¼ teaspoon ground saffron; ¼ teaspoon ground cardamom; 3 tablespoons water; 1 tablespoon rose water; ¼ cup unsalted butter; 2 + ½ tablespoons light corn syrup; 3 tablespoons slivered almonds; ¼ cup crushed pistachios

ByJeannette Jaeger December 3, 2025December 3, 2025

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Introduction

Sohan is a traditional Persian pistachio brittle with a delicate blend of saffron, cardamom, and rose water. This crunchy, fragrant treat is perfect for sharing or enjoying alongside tea. Its rich golden caramel and nutty topping make it both beautiful and delicious.

The image shows thin, triangular pieces of a glossy brown brittle topped with scattered green pistachios and white slivered almonds. The brittle has a smooth, slightly shiny surface, and the nuts are embedded on top, providing textured color contrast. The pieces overlap each other on a simple white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 + ½ tablespoons all-purpose flour
¾ cup granulated sugar
3 tablespoons water
1 tablespoon rose water
¼ cup unsalted butter
2 + ½ tablespoons light corn syrup
¼ teaspoon ground saffron
¼ teaspoon ground cardamom
3 tablespoons slivered almonds
¼ cup pistachios, crushed

Instructions

Step 1: Place a large piece of parchment paper on a cutting board or half sheet baking pan and set aside.
Step 2: In a medium pot, combine the flour and sugar. Heat over medium heat and cook for 2–3 minutes, stirring frequently to prevent burning.
Step 3: Add water and rose water to the pot. Attach a candy thermometer to the side, increase heat to high, and bring the mixture to a boil while stirring continuously.
Step 4: Once boiling, stir in the butter and corn syrup. Keep stirring until the butter melts completely. Then add saffron and cardamom. Continue stirring until the mixture reaches 255°F on the candy thermometer, about 4–6 minutes. It may linger around 220°F before rising.
Step 5: Turn off the heat and allow the mixture to reach 260°F. Give it a final stir and pour onto the prepared parchment paper in a circular shape.
Step 6: Sprinkle the slivered almonds and crushed pistachios evenly on top. Cover with another large piece of parchment paper and gently roll with a rolling pin to press the nuts into the brittle.
Step 7: Remove the top parchment paper and let the sohan cool at room temperature until hard, about 20–30 minutes. Break into bite-sized pieces and serve.

Tips & Variations

Prep and measure all ingredients before cooking to ensure smooth stirring and timing during the quick cooking process.
For a different nutty flavor, substitute the pistachios and almonds with walnuts or hazelnuts.
If you prefer a thinner brittle, press the mixture out more thinly before cooling.

Storage

Store sohan in an airtight container or bag at room temperature, away from moisture and humidity. A cool, dry place will keep it crunchy for several weeks. Avoid refrigeration, as this can cause the brittle to become soft and sticky.

How to Serve

A close-up view of a single flat layer of sticky dark brown caramel or toffee spread evenly over a white marbled surface, richly sprinkled with small chopped pieces of green and purple pistachios and thin white slivers of almonds, creating a textured and colorful contrast against the smooth caramel base, the surface shiny and slightly glossy with visible lumps and nuts jutting out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What does rose water do in this recipe?

Rose water adds a subtle floral aroma and flavor that is traditional in Persian sweets, enhancing the overall fragrance and taste of the sohan.

Can I make sohan without a candy thermometer?

While a candy thermometer helps achieve the perfect temperature for the right texture, you can test doneness by dropping a small amount of mixture into cold water. If it hardens immediately and breaks easily, it’s ready.