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Persian Pistachio Brittle (Sohan) Recipe

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★★★★★

4.5 from 92 reviews

Sohan is a traditional Persian pistachio brittle, a crisp and fragrant saffron and cardamom infused treat featuring a rich caramelized sugar base studded with crunchy slivered almonds and crushed pistachios. This delicate brittle combines rose water and butter with aromatic spices to create an irresistibly nutty and floral dessert perfect for festive occasions or a luxurious snack.

Ingredients

Scale

Dry Ingredients

  • 1 + ½ tablespoons all-purpose flour
  • ¾ cup granulated sugar
  • ¼ teaspoon ground saffron
  • ¼ teaspoon ground cardamom

Wet Ingredients

  • 3 tablespoons water
  • 1 tablespoon rose water
  • ¼ cup unsalted butter
  • 2 + ½ tablespoons light corn syrup

Toppings

  • 3 tablespoons slivered almonds
  • ¼ cup crushed pistachios

Instructions

  1. Prepare Workspace: Place a large piece of parchment paper on a cutting board or half sheet baking pan to transfer and cool the sohan once it’s cooked.
  2. Mix Dry Ingredients: In a medium pot over medium heat, combine the flour and granulated sugar. Cook for 2-3 minutes while stirring frequently to begin toasting the flour and dissolve the sugar.
  3. Add Liquids and Heat: Stir in the water and rose water, then secure a candy thermometer clipped to the pot’s side. Increase heat to high and bring mixture to a rolling boil, stirring continuously.
  4. Incorporate Fats and Syrup: Once boiling, add the unsalted butter and light corn syrup. Stir constantly until the butter has fully melted and combined with the sugar syrup.
  5. Add Spices and Cook to Temperature: Stir in ground saffron and ground cardamom. Continue stirring persistently as the mixture bubbles and caramelizes. Monitor the candy thermometer and cook until the mixture reaches 255°F, about 4-6 minutes. Note that the temperature may stall near 220°F before rising again.
  6. Finish Cooking and Pour: Turn off the heat once the syrup hits 260°F. Give the mixture a final stir and immediately pour it onto the prepared parchment paper, spreading it into a circular shape.
  7. Press Nuts: Sprinkle slivered almonds and crushed pistachios evenly over the hot surface. Cover with another piece of parchment paper and use a rolling pin to gently press the nuts into the sohan, ensuring they adhere well.
  8. Cool and Break: Remove the top parchment paper and allow the sohan to cool at room temperature, undisturbed, until fully hardened, about 20-30 minutes. Once firm, break into bite-sized pieces and serve or store.

Notes

  • Prep all ingredients ahead of time: Measuring and arranging ingredients before cooking is crucial because the process requires constant stirring without interruption.
  • Storage: Keep sohan stored in an airtight container or bag at room temperature in a cool, dry place to maintain crispness. Avoid refrigeration as it causes the brittle to soften and lose texture.
  • Use fresh saffron and quality nuts for the best aromatic and flavor results.
  • Be patient while monitoring the candy thermometer; temperature stalls are normal before the final rise.

Keywords: Sohan, Persian brittle, pistachio brittle, saffron brittle, Persian dessert, nut brittle, rose water, cardamom brittle

Find it online: https://topreci.com/persian-pistachio-brittle-sohan-recipe/