Pine Nut Brittle With Rosemary 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.

PINE-NUT COOKIES WITH ROSEMARY

Pine-Nut Cookies with Rosemary image

Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 6 1/2 dozen

Number Of Ingredients 12

Ingredients

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling

Steps:

Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

PINE NUT BRITTLE

Pine Nut Brittle image

Categories Dessert Low Sodium Pine Nut Spring Vegan Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 12 pieces

Number Of Ingredients 4

Ingredients

Nonstick vegetable oil spray
1 cup sugar
1/4 cup water
2 tablespoons pine nuts

Steps:

Spray heavy large baking sheet with vegetable oil spray. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 7 minutes. Immediately pour out mixture onto prepared baking sheet, sprinkle with pine nuts.
Working quickly and carefully (mixture is very hot and hardens fast), press tip of knife into edges of caramel sheet and gently stretch in all directions until caramel becomes thin and transparent. Cool completely. Break brittle into irregular large pieces. (Brittle can be prepared 3 days ahead. Store in airtight container at room temperature.)

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