No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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


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


  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.

Related Topics