Sohan (Persian Pistacho Brittle) is a traditional Persian candy that is full of classic flavors -sweet, floral, and nutty. This toffee-like Iranian treat has the best crunchy texture and is loaded with pistachios and almonds with hints of saffron and cardamom for the perfect spice. Plus, it's easier to make at home than you think. This brittle stores really well so you can make a big batch to last weeks (if you don't eat them all up first!), or gift to family and friends during Persian New Years. I like it best with a hot cup of tea.
Why You'll Love Sohan (Persian Pistachio Brittle)
- Enjoy a taste of Iran in your kitchen. Whether you're looking for comforting treats that remind you of your family or you want to try something new, this traditional Persian pistachio brittle (sohan) is what you need. This treat originated in Qom, Iran - but it can be made in the comfort of your own home.
- Homemade candy is easier to make than you think. Seriously. Sohan takes 15 minutes to cook and another 20 minutes to cool down before you are ready to break it up and eat. You do need to actively be stirring the mixture, but that's really the only hard part of this recipe.
- It has the best flavors and textures. Loaded with classic Persian flavors like rosewater, saffron, cardamom, and pistachios, this sweet and nutty brittle offers incredible depth of flavor in every bite. Plus, it's crunchy and breaks easily yet melts in your mouth for a one-of-a-kind experience.
- It lasts for weeks = the perfect gift. The best tip for making Persian brittle is to gift it. It stores well for weeks at room temperature. It is a truly unforgettable candy that everyone loves.
Ingredients and Substitutions
To make this delicious Sohan or Persian Pistachio Brittle, you will need the following ingredients (full quantities in the recipe card below):
- all-purpose flour
- granulated sugar
- water
- rose water
- butter
- light corn syrup - feel free to replace with glucose syrup as well. You can also use a dark corn syrup but note that the color will be darker.
- ground saffron - I recommend grinding saffron threads yourself in a mortar and pestle.
- ground cardamom
- slivered almonds - you could leave this out if you prefer.
- pistachios - pistachios are traditional in sohan, so I don't recommend substituting them.
You will also need measuring cups and spoons, parchment paper, medium cooking pot, candy thermometer, and rolling pin.
How to Make the Best Sohan Persian Pistachio Brittle
- Prep. Place a large piece of parchment paper on a cutting board or on a half sheet baking pan. Set aside.
- Make the caramel. In a medium cooking pot, add flour and sugar and heat over medium heat and cook for 2-3 minutes, stirring frequently. Add water and rose water, and clip a candy thermometer onto the side of your pot. Turn the heat to high and bring the mixture to a boil, stirring continuously. Once boiling, add in butter and corn syrup. Stir continuously until the butter has melted. Stir in saffron and cardamom. Continue to stir continuously until the temperature reaches 255 F on the candy thermometer, about 4-6 minutes (note that the temperature might be stuck at around 220F, but it will start to go up). The mixture will bubble and start to caramelize into a rich golden brown color at this stage. Turn off the heat and let the mixture reach 260F.
- Shape and top with nuts. Give the mixture a final stir and pour onto the prepared parchment paper into a circular shape. Sprinkle slivered almonds and crushed pistachios on top. Place another large piece of parchment paper on top and use a rolling pin to roll the top to allow the nuts to press into the sohan.
- Chill. Remove the top parchment paper and allow the sohan to cool down at room temperature until hard, about 20-30 minutes. Break into bite-size pieces and serve.
Recipe Tips and Tricks
- Prep all the ingredients first: The secret to have a smooth cooking experience is to prep and measure out all your ingredients first. Making sohan is a quick process and things happen first. Plus, you need to continuously stir the mixture the whole time, so having the ingredients hand and within arms reach is crucial.
- How to store: Keep sohan in an airtight bag or container at room temperature away from any moisture, including humidity. A cool, dry place is best for storing Persian pistachio brittle, so it remains crunchy. It will stay good for several weeks but is best fresh. Do not store sohan in the fridge as it will make it soft and sticky.
More Persian Dessert Recipes
- Persian Love Cake
- Persian Rice Cookies (Nan e Berenji)
- Ghotab Pastry (Walnut Filled Crescents)
- Persian Chickpea Cookies (Nan e Nokhodchi)
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.
Recipe
Sohan (Persian Pistachio Brittle)
- Total Time: 45 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Sohan (Persian Pistacho Brittle) is a traditional Persian candy that is sweet, floral, and nutty, has the best crunchy texture, and is loaded with nuts.
Ingredients
- 1 + ½ tablespoons all-purpose flour
- ¾ cup granulated sugar
- 3 tablespoons water
- 1 tablespoon rose water
- ¼ cup butter, unsalted
- 2 + ½ tablespoons light corn syrup
- ¼ teaspoon ground saffron
- ¼ teaspoon ground cardamom
- 3 tablespoons slivered almonds
- ¼ cup pistachios, crushed
Instructions
- Place a large piece of parchment paper on a cutting board or on a half sheet baking pan. Set aside.
- In a medium cooking pot, add flour and sugar and heat over medium heat and cook for 2-3 minutes, stirring frequently.
- Add water and rose water, and clip a candy thermometer onto the side of your pot. Turn the heat to high and bring the mixture to a boil, stirring continuously.
- Once boiling, add in butter and corn syrup. Stir continuously until the butter has melted. Stir in saffron and cardamom. Continue to stir continuously until the temperature reaches 255 F on the candy thermometer, about 4-6 minutes (note that the temperature might be stuck at around 220F, but it will start to go up). The mixture will bubble and start to caramelize into a rich golden brown color at this stage. Turn off the heat and let the mixture reach 260F.
- Give the mixture a final stir and pour onto the prepared parchment paper into a circular shape.
- Sprinkle slivered almonds and crushed pistachios on top. Place another large piece of parchment paper on top and use a rolling pin to roll the top to allow the nuts to press into the sohan.
- Remove the top parchment paper and allow the sohan to cool down at room temperature until hard, about 20-30 minutes. Break into bite-sized pieces and serve.
Notes
Prep all the ingredients first: The secret to have a smooth cooking experience is to prep and measure out all your ingredients first. Making sohan is a quick process and things happen first. Plus, you need to continuously stir the mixture the whole time, so having the ingredients hand and within arms reach is crucial.
How to store: Keep sohan in an airtight bag or container at room temperature away from any moisture, including humidity. A cool, dry place is best for storing Persian pistachio brittle, so it remains crunchy. It will stay good for several weeks but is best fresh. Do not store sohan in the fridge as it will make it soft and sticky.
- Prep Time: 5 minutes
- Cooling Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Persian
Comments
No Comments