Pine Nut Brittle

Pine Nut Brittle

Pine Nut Brittle

Crunchy, salty, and rosemary-scented, pine nut brittle makes a great gift.Noah Fecks

Kimberly Hasselbrink, the writer and photographer behind The Year in Food, tuned us into this great recipe from Food52, which features pine nuts in a crunchy, salty, rosemary-scented brittle.

Pine Nut Brittle
Kimberly Hasselbrink, the writer and photographer behind The Year in Food, tuned us into this great recipe from Food52, which features pine nuts in a crunchy, salty, rosemary-scented brittle.
Yield: makes ABOUT 2 DOZEN PIECES

Ingredients

  • 2 cups sugar
  • 2 12 cups pine nuts
  • 8 tbsp. unsalted butter
  • 1 tbsp. finely chopped fresh rosemary
  • 1 tbsp. finely ground sea salt

Instructions

  1. Heat sugar in a 4-qt. saucepan over medium-high heat, and cook, stirring with a wooden spoon, until it becomes a liquid, golden caramel. Add pine nuts and then butter, and stir until butter is fully absorbed by caramel.
  2. Stir in half each the rosemary and salt, and then pour onto a parchment paper-lined baking sheet, spreading to create an even layer; sprinkle with remaining rosemary and salt while warm. Let cool completely and then break into bite-size pieces. Store in an airtight container between sheets of wax paper.