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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. | aheadofthyme.com

Sohan (Persian Pistachio Brittle)


  • Author: Sam Hu | Ahead of Thyme
  • 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 + 1/2 tablespoons all-purpose flour
  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 1 tablespoon rose water
  • 1/4 cup butter, unsalted
  • 2 + 1/2 tablespoons light corn syrup
  • 1/4 teaspoon ground saffron
  • 1/4 teaspoon ground cardamom
  • 3 tablespoons slivered almonds
  • 1/4 cup pistachios, crushed

Instructions

  1. Place a large piece of parchment paper on a cutting board or on a half sheet baking pan. Set aside.
  2. In a medium cooking pot, add flour and sugar and heat over medium heat and cook for 2-3 minutes, stirring frequently.
  3. 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.
  4. 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.
  5. Give the mixture a final stir and pour onto the prepared parchment paper into a circular shape.
  6. 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.
  7. 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

Keywords: sohan, persian pistachio brittle, persian dessert, persian sweet, homemade sohan