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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

    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.

    Recipe Reviews

    • 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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