Saturday, December 10, 2011
Pine Nut Brittle With Rosemary
2 c. sugar
2 ½ c. pine nuts (I used half that)
1 stk. unsalted butter, room temp
1 T. finely chopped fresh rosemary
1 T. finely ground sea salt
Place sugar in a large, heavy saucepan over high heat and stir with a wooden or silicone spoon until the sugar begins to melt. Lower the heat to medium high heat and keep stirring until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. It’s about 10 minutes total time.
Stir in pine nuts and then butter. Allow the nuts to cook for about 2 minutes, stirring constantly, Stir in half the rosemary and salt.
Turn the mixture onto a PARCHMENT lined sheet pan and spread it evenly to the desired thickness with a wooden or silicone spoon. Sprinkle remaining rosemary and salt onto the still warm brittle.
Allow to cool completely – at least one hour – then break it into pieces and store in an air tight container at room temp. If it doesn’t break apart easily, pop it in the freezer for 10 minutes until it hardens enough to snap easily.