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+ servings

Sohan asali

Omid Roustaei, The Caspian Chef
Walnut brittle
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine Persian
Servings 20 pieces


  • 1 cup sugar
  • 3 tablespoons honey
  • 3 tablespoons oil or butter
  • 1 cup walnuts, roughly chopped
  • 1 tablespoon rosewater
  • 1/4 teaspoon ground saffron


  • Line 2 baking sheets with parchment paper and set aside.
  • In a medium sized sauce pan combine sugar, honey and oil, and heat over medium heat for about 4-5 minutes or until the sugar is completely dissolved.
  • Be sure to stir every once in a while and keep an eye on the heat level so as to not burn the sugar.
  • Reduce the heat to low, toss in the walnuts, and continue to cook for another 5 minutes. Stir frequently.
  • The sugar mixture should be golden brown at this stage and starting to bubble.
  • Add in the rosewater and saffron and continue to simmer on low heat for another minute.
  • Carefully remove one spoonful of the mixture at a time and transfer to the parchment paper, leaving one to two inches between each spoonful. Allow to cool fully before handling.
  • Once cooled, keep the Sohan Asali in an airtight container.


Sohan Asali can also be prepared with slivered almonds.  It can also be garnished with finely chopped pistachios on top before the brittle starts to cool. 
Keyword brittle, dessert, walnut
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