Under 30 Minutes
Pine Nut and Rosemary Brittle
SourceMartha Stewart Living, December 2010
1/2 cup pine nuts
1 tablespoon coarsely chopped fresh rosemary
1/2 teaspoon salt
Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.
Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.