Under 30 Minutes

Under 30 Minutes

Pine Nut and Rosemary Brittle

Source
Martha Stewart Living, December 2010
Pine Nut and Rosemary Brittle
  • prep 15 mins
  • total time 30 mins
  • yield Makes 1 sheet (about 9 by 11 inches)

Ingredients

  • 1/2 cup pine nuts

  • 1 tablespoon coarsely chopped fresh rosemary

  • 1/2 teaspoon salt

  • Basic Brittle

Cook's Note

Brittle can be stored in an airtight container at room temperature for up to 1 week.

Directions

  1. Step 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. Step 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.

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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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