Pine Nut And Rosemary Brittle Recipes

PINE NUT AND ROSEMARY BRITTLE

Pine Nut and Rosemary Brittle image

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 30m

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 4

Ingredients

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

Steps:

Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.

PINE NUT BRITTLE WITH ROSEMARY

PINE NUT BRITTLE WITH ROSEMARY image

Number Of Ingredients 5

Ingredients

2 cups sugar
2 1/2 cups pine nuts
8 tablespoons (one stick) unsalted butter
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely ground sea salt (I used grey sea salt)

Steps:

1. Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total. 2. Stir in pine nuts, and then butter. Allow pine nuts to cook for about two minutes, stirring constantly. Stir in half of the rosemary and half of the sea salt. 3. Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle remaining rosemary and salt on top, while brittle is still warm. 4. Allow to cool completely--at least one hour--then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.

BASIC BRITTLE

Basic Brittle image

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations: Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, Pepita and Lavender Brittle, Coconut and Spice Brittle, Espresso and Walnut Brittle.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 30m

Yield Makes 1 sheet (about 9 by 11 inches)

Number Of Ingredients 4

Ingredients

Vegetable oil cooking spray
1 1/2 cups sugar
1/2 cup light corn syrup
Mix-ins, according to variation

Steps:

Coat a 12-by-17-inch rimmed baking sheet withcooking 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.
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.

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2011-10-27 Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total. Stir in pine nuts, and then butter.
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