Pine Nut and Rosemary Brittle
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Martha Stewart Living, December 2010
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Makes 1 sheet (about 9 by 11 inches)
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Ingredients
- 1/2 cup pine nuts
- 1 tablespoon coarsely chopped fresh rosemary
- 1/2 teaspoon salt
- Basic Brittle
Directions
-
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.
Cook's Note
Brittle can be stored in an airtight container at room temperature for up to 1 week.
A tip with this recipe - if you add the pine nuts at the beginning of the second cooking stage (the stage that lasts about 8 minutes) the nuts will burn. I added them in in the last minute or so of the cooking process and the pine nuts get lightly toasted but won't burn.