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.

Pine Nut 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.