Place the jelly roll pan in the oven at the lowest setting for 3 minutes before pouring out the brittle to make it easier to spread. If it's humid, the brittle may get a bit sticky, so wrap it in wax paper. Use 1/8 teaspoon saffron for a light yellow brittle with a subtle saffron flavor.
1 1/4 cups unsalted pistachios
1/4 cup unsalted sunflower seed kernels
1/2 teaspoon ground cardamom
1/8 to 1/4 teaspoon saffron threads
2 cups sugar
3/4 cup light-colored corn syrup
1/2 cup water
Dash of kosher salt
2 teaspoons unsalted butter
1 1/2 teaspoons baking soda
How to Make It
Combine the first 4 ingredients, tossing to coat.
Combine sugar, syrup, water, and salt in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Cook 25 minutes or until golden and a candy thermometer registers 340°, stirring occasionally. Stir in pistachio mixture and butter, stirring rapidly. Remove from heat; stir in baking soda (mixture will bubble). Rapidly spread mixture onto a jelly roll pan coated with cooking spray. Cool completely, and break into small pieces.