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Under 30 Minutes

Pine Nut and Rosemary Brittle

  • Prep:
  • Total Time:
  • Yield: Makes 1 sheet (about 9 by 11 inches)
Pine Nut and Rosemary Brittle

Source: Martha Stewart Living, December 2010

Ingredients

  • 1/2 cup pine nuts
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1/2 teaspoon salt
  • Basic Brittle

Directions

  1. 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.

  2. 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.

Reviews (1)

  • WhitAriss 26 Sep, 2011

    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.

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