Sohan Asali (Persian Honey Brittle)
Sohan Asali is a traditional Persian candy, a delicate brittle made with honey and sugar, infused with fragrant saffron. It's studded with crunchy nuts like almonds and pistachios, offering a delightful balance of sweet and savory. This confection is perfect for celebrations or as a unique treat.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 214 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 200 gsugar
- 100 ghoney
- 60 mlwater
- 1 tbsprose water
- 0.5 tspsaffron threads, ground and bloomed in 2 tbsp hot water
- 50 gslivered almond
- 50 gshelled pistachio, chopped
- 1 tspbutter
Equipment
offset spatula · baking sheet · parchment paper · candy thermometer · heavy-bottomed saucepan
The method
Step by step
- 1
Prepare a baking sheet by lining it with parchment paper and lightly greasing the paper with butter.
About 2 min
Cook’s note: Ensure the parchment paper is large enough to spread the brittle thinly.
- 2
In a heavy-bottomed saucepan, combine the sugar, honey, and water.
About 1 min
Cook’s note: Using a heavy-bottomed pan prevents scorching.
- 3
Heat the mixture over medium heat, stirring constantly until the sugar completely dissolves.
About 3 min
- 4
Once the sugar is dissolved, stop stirring and bring the syrup to a boil.
About 2 min
- 5
Continue to boil the syrup without stirring until it reaches the hard crack stage (149-154°C or 300-310°F) on a candy thermometer.
About 10 min
Cook’s note: If you don't have a thermometer, drop a small amount into cold water; it should form brittle threads.
- 6
Remove the saucepan from the heat and immediately stir in the bloomed saffron, rose water, slivered almonds, and chopped pistachios.
About 1 min
Cook’s note: Work quickly as the mixture will start to set.
- 7
Carefully pour the hot mixture onto the prepared parchment-lined baking sheet.
About 1 min
Cook’s note: Be extremely careful as the mixture is very hot.
- 8
Using an offset spatula or the back of a spoon (lightly buttered to prevent sticking), quickly spread the mixture into a thin, even layer.
About 2 min
Cook’s note: The thinner you spread it, the crispier the brittle will be.
- 9
Allow the Sohan Asali to cool completely at room temperature for at least 30 minutes until it is firm and brittle.
About 30 min
- 10
Once cooled, break the brittle into irregular pieces of desired size.
About 2 min
Cook’s note: You can also score it with a knife while still warm if you prefer uniform pieces.
Per serving
Nutrition
- Calories
- 214.1kcal
- Protein
- 2.6g
- Carbs
- 38.5g
- Fat
- 6.5g
- Fibre
- 1.4g
- Sugar
- 36g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Sohan Asali in an airtight container at room temperature.
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