The Best Pistachio-Rose Brittle
A FRAGRANCE TREAT FROM THE NOBLE ISLE PANTRY
At Noble Isle, we believe that beauty and indulgence should extend beyond our fragrances and into every facet of daily life – including the kitchen. This Pistachio-Rose Brittle is a confection that mirrors the very essence of our philosophy: luxurious, sensory-rich, and artfully crafted.
Infused with delicate saffron threads and adorned with dried rose petals, this brittle is a celebration of contrast and texture. Brown sugar lends depth and warmth, while baking soda creates the signature airy crunch that makes each bite both crisp and tender. The vibrant green pistachios and blushing rose petals give it an elegant finish, making it as visually striking as it is delicious.
Perfect for gifting, sharing over tea, or simply treating yourself to something special, this recipe is a fragrant tribute to both artistry and flavour.
Active Time: 30 mins
Total Time: 1 hour
Yield: 10 to 12
Ingredients:
• 1/2 cup slivered almonds.
• 2 tbsp ghee or unsalted butter, or vegan alternative plus more for greasing baking sheet, divided.
• 1/8 teaspoon saffron threads.
• 1 teaspoon vanilla extract.
• 1/2 teaspoon fine sea salt.
• 3/4 cup shelled raw pistachios, 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.
Directions:
1. 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.
2. 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 constantly 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 rectangle (about 1/4 inch thick). Sprinkle with rose petals and reserved 1/4 cup chopped pistachios.
3. Let cool completely, about 30 minutes. Break into pieces.
Make Ahead
Store brittle in an airtight container up to 2 weeks.
Credits: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Christine Keely
