This Sohan Honey Saffron Recipe makes thin, crisp almond sweets with a warm saffron honey caramel. Each spoonful is dropped onto a greased tray and topped with pistachio before it cools into a delicate brittle.
If you reached the page through the phrase “sohan soup,” this is not a soup. The old translation used “soup spoon” to mean tablespoon; this sohan recipe is a hot-sugar sweet.
Ingredients
- 150 g blanched almonds
- 150 g granulated sugar
- 2 tablespoons honey
- 120 ml (1/2 cup) water
- 3 tablespoons ghee, butter or neutral oil
- 1 teaspoon ground saffron, infused in 1 tablespoon hot water
- 2 tablespoons finely chopped pistachios, for decoration
A saffron honey brittle depends on temperature more than colour. Use a sugar thermometer if possible, and prepare the tray before the syrup goes on the heat because the finished mixture sets quickly.
Prepare the almonds and tray
Slice the almonds lengthwise as thinly and evenly as you can. Large, thick pieces make the brittle harder to portion and may lift away from the caramel.
Line two flat baking trays with silicone mats or lightly greased baking paper. Put two metal teaspoons beside them and have the chopped pistachios ready. Keep the trays on a stable, heatproof surface away from children and pets.
Bloom the saffron
Stir the ground saffron into 1 tablespoon hot water and leave it for 10 minutes. A small amount of liquid is enough; too much water extends the sugar cooking and can dull the aroma.
For consistent colour and flavour, use the method in our guide to brewing saffron.
Cook the honey caramel
Put the sugar, honey, water and ghee or oil in a heavy, light-coloured saucepan. Stir over low heat until the sugar has dissolved, then stop stirring.
Increase the heat to medium and let the syrup boil. Swirl the pan gently if one side colours faster, but do not scrape crystallised sugar from the walls into the centre.
Cook until the syrup is light amber and reaches about 150°C (302°F), the hard-crack stage. Do not wait for a dark caramel; honey and saffron continue to deepen after the almonds are added.
Add the almonds and saffron
Reduce the heat to low and carefully add the sliced almonds. The mixture may bubble strongly. Stir with a heatproof spoon for 1 to 2 minutes, coating every slice.
Add the saffron infusion and stir just until the colour is even. Return the mixture briefly to 150°C if the added liquid has lowered the temperature, then take the pan off the heat.
Hot sugar sticks to skin and causes severe burns. Do not touch or taste the mixture, and do not add cold water to the pan while it is hot.
Shape the sohan quickly
Use one teaspoon to scoop small portions and the second to slide each portion onto the prepared tray. Leave space between them. Work quickly but carefully; if the mixture hardens in the pan, warm it over the lowest heat for a few seconds.
Immediately sprinkle a pinch of chopped pistachio over every round. Do not press with your fingers. The residual heat will settle the garnish into the surface.
Cool and release
Leave the sohan untouched for 20 to 30 minutes, until fully cool and crisp. Lift each piece with a thin palette knife. If the centre bends rather than snaps, the syrup did not reach hard-crack temperature.
Do not chill the tray to speed cooling. Refrigerator moisture makes the surface sticky.
Store the almond sohan
Layer the pieces in an airtight container with baking paper between them. Keep the container at cool room temperature, away from steam and direct sunlight, for up to 2 weeks.
Humidity is the main enemy of crisp brittle. Open the box only long enough to take out the pieces you need, then close it promptly.
Common problems
- Sticky after cooling: the syrup did not reach hard-crack stage or the air is very humid.
- Bitter flavour: the caramel became too dark before the almonds were added.
- Sugar crystals: the syrup was stirred after boiling began.
- Thick pieces: use smaller teaspoon portions and warm the mixture briefly if it stops spreading.
This sweet contains almonds and pistachios, and may contain dairy if made with butter or ghee. It is hard and brittle, so it is not suitable for babies or very young children.
