Persian Nut Brittle

Celebrate Hipcooks makes 1 sheet pan’s worth to break into pieces of your favorite size

8 green cardamom pods, broken open and seeds roughly crushed
2 cups granulated sugar
¼ cup delightful honey (clover, buckwheat – one that you love)
¼ cup corn syrup
¼ cup water
1 teaspoon salt
1 cup raw cashews, roughly chopped
½ cup raw shelled green pistachios, roughly chopped
½ cup raw sliced almond, with skin if possible (more flavor!)
2 teaspoons rose water


Spray two sheets of parchment with pan spray and set aside. Have your rolling pin and a surface that can handle the heat ready.

Bring water, sugar, honey, corn syrup, crushed cardamom seeds and salt to a boil in a heavy pot. Add a dash of rosewater – a little goes a long way! Wash down the sides of the pot with a wet pastry brush now and then to make sure all the sugar is dissolved.

Keep a close eye on the sugar and watch for the color to start to turn. Also give it a waft periodically – you should start to smell the cardamom oils coming out and the sugar beginning to caramelize. Remember to use your eyes and your nose! You’ll notice as you get closer that there is less and less steam rising from the pot as you evaporate away the moisture. Remember too that sugar smokes twice – once before it is almost done and again before it is almost burnt. Once you see that first puff of smoke and you have a light caramel color, dump in your nuts and thoroughly coat them with the hot sugar mixture. Combine well and then allow to come to a boil, keeping a close eye on the color. It will keep cooking so err on the side of a little too light.

Very carefully pour the hot caramelized sugar onto a prepared sheet of parchment, place the other sheet on top and roll out to the thickness you would like – thick and chunky or thin and oh so elegant. Once you have a thickness you like, remove the top layer of parchment and score the brittle – this is especially helpful if you are going to make it thick – it will be easier to break!

Set aside and allow to cool completely. Once cool, break into pieces and store in an airtight container between sheets of wax paper to keep the brittle from sticking to itself.

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