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–+ servings

Makshufa Recipe

This aromatic Persian-style candy blends ground nuts with saffron, rosewater, and honey to create a uniquely floral, nutty confection.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Candy, Dessert
Cuisine Iran, Middle Eastern, Persian
Servings 25 to 35 candies

Equipment

  • food processor
  • Large saucepan
  • Large baking sheet (lined with aluminum foil and lightly sprayed)

Ingredients
  

  • 2 cups unsalted, shelled pistachios or blanched almonds
  • 1⅓ cups granulated sugar
  • Pinch of saffron threads
  • 3 tablespoons rosewater
  • 1 cup sesame oil (untoasted)
  • ⅔ cup honey
  • Sesame seeds optional (for garnish)

Instructions
 

  • Line a large baking sheet with aluminum foil and lightly coat it with nonstick spray. Set aside.
  • In a food processor, pulse the pistachios or almonds into a fine powder. Add the sugar and mix to combine. Stir in the saffron threads and rosewater.
  • In a large saucepan, heat the sesame oil over medium-high heat for 5 minutes. Lower heat and carefully add the honey, stirring constantly. Simmer until a light layer of foam forms on the surface, about 5 minutes.
  • Gently pour in the nut-sugar mixture, taking care to avoid splashing. Stir continuously until the mixture is fully combined and homogeneous. Raise the heat to medium and stir constantly until thickened—about 15 minutes. Use a candy thermometer to monitor the temperature; the mixture is ready at 270°F. For a firmer and less sweet candy, heat to 280°F–290°F but do not exceed this range to avoid burning.
  • Remove from heat and quickly pour the mixture onto the prepared baking sheet. Spread it evenly. Optionally, spoon into dollops. If using sesame seeds, sprinkle them on top immediately before the candy sets.
  • Let the Makshufa cool completely at room temperature for about 20 minutes. Serve or store in the refrigerator to preserve texture and sheen.

Notes

  • Once cooled, Makshufa can be broken into brittle-like shards or kept in spooned shapes.
  • The candy is best served fresh but stores well in the refrigerator for up to a week.
  • Blanched almonds create a smoother base, while pistachios offer a richer green hue and flavor.
Keyword easy Persian desserts, holiday candy ideas, homemade Makshufa, Middle Eastern sweets, nut and honey candy, Persian nut candy, pistachio saffron candy, rosewater candy, saffron brittle recipe
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