Under 30 Minutes
Pine Nut and Rosemary Brittle
Source
Martha Stewart Living, December 2010Get More
Subscribe to Our MagazinesIngredients
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1/2 cup pine nuts
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1 tablespoon coarsely chopped fresh rosemary
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1/2 teaspoon salt
Cook's Note
Brittle can be stored in an airtight container at room temperature for up to 1 week.
Directions
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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.
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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.
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.