108 DECEMBER 2020
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.Pistachio-Rose Brittle
ACTIVE 30 MIN; TOTAL 1 HR
SERVES 10 TO 12Quality saffron is key to both the flavor
and color of this vibrant, crisp brittle that
has great snap and crunch. A striking con-
trast of green pistachios and pink rose
petals makes it a visual treat, too.1 / 2 cup slivered almonds (about 2 oz.)
2 Tbsp. ghee or unsalted butter, plus
more for greasing baking sheet,
divided
1 / 8 tsp. saffron threads (such as Rumi)
1 tsp. vanilla extract
1 / 2 tsp. fine sea salt
3 / 4 cup shelled raw pistachios (about
31 / 2 oz.), divided
1 / 2 cup granulated sugar
1 / 2 cup packed light brown sugar
1 / 2 cup light corn syrup
1 /^2 cup water
1 tsp. baking soda
1 Tbsp. edible dried rose petals- 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 con-
stantly 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 rect-
angle (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. —PAIGE GRANDJEAN
MAKE AHEAD Store brittle in an airtight
container up to 2 weeks.
NOTE Find vibrantly green Bronte
pistachios at gustiamo.com. Look for
edible rose petals at your local Middle
Eastern market.