Pine Nut Brittle Recipes

PINE NUT BRITTLE

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.)

HONEY MOUSSE WITH PINE NUT BRITTLE

Steps:

• HONEY MOUSSE: Whip yolks and honey in a standing electric mixer until thick (approximately 10 minutes). Whip cream. Fold cream and honey/egg mixture. Freeze for at least 40 minutes. PINE NUT BRITTLE: Mix sugar with a little water at a time, until it reaches the consistency of wet sand. In a non-stick pan, caramelize the mixture until amber. Pour onto aluminum foil and sprinkle with nuts. Let cool. Break up into medium size pieces. Assembly: In Champagne glass, layer mousse with pomegranate syrup and brittle until the glass is filled. Finish with a sprinkle of brittle.

NUT BRITTLE

Steps:

• Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
• Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.

PINE NUT AND ROSEMARY 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 (CROCANTI)

Steps:

• Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat. Lightly grease the parchment if using. Set aside.
• In a heavy medium saucepan over medium-high heat, combine together the sugar, water, butter, corn syrup, and salt. Cook, stirring, until the butter melts and the sugar dissolves, then raise the heat to high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the mixture turns deep golden brown in color and registers 350F on a candy thermometer.
• Remove from the heat and stir in the pine nuts with a wooden spoon. Make sure the caramel coats all the nuts. Turn the mixture out onto the prepared sheet pan and, using a buttered heat-resistant spatula, spread it so the nuts are in a single layer. Let the brittle cool completely before breaking it into pieces. Keep in an airtight container in a cool, dry area for up to 2 weeks.

POMEGRANTE PINE NUT BRITTLE

Steps:

• Grease a large baking sheet with nonstick cooking spray.
• Combine the pomegranate juice, sugar, corn syrup, and butter in a medium-size heavy saucepan. Cook over medium heat, swirling the pan occasionally, for about 12 minutes, or until the mixture registers 305°F on an instant-read thermometer and is caramel in color. Remove the pan from the heat and immediately (and very carefully) whisk in the pine nuts, salt, and baking soda. Pour the mixture onto the prepared baking sheet (the mixture will spread out on its own). Allow the brittle to cool completely; then break into pieces and enjoy. The brittle will keep for several days in an airtight tin if you live in an area with low humidity.

PINE NUT BRITTLE

Steps:

• Line a baking sheet with nonstick aluminum paper. Set aside.Place the pine nuts, butter, and salt in a small bowl and blend.Place the sugar and water in a heavy medium skillet over medium heat, stirring occasionally, for 4 to 6 minutes, or until the sugar begins to dissolve. Raise the heat to medium-high and cook for 7 to 10 minutes, or until the sugar turns a deep amber color, swirling the pan occasionally. Add the pine nut mixture and blend with a wooden spoon to coat the pine nuts evenly. Immediately pour the pine nut mixture on the prepared baking sheet and use a wooden spoon to spread it in a thin layer. Allow the mixture to cool for 30 minutes. When the pine nut mixture is cool, place it in a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Pine Nut Brittle can be kept in an airtight container in the refrigerator for up to 2 months or in the freezer for 6 months.NOTE: For a more robust flavor, the pine nuts can be toasted before they are added to the caramelized sugar mixture. Place the pine nuts in a single layer in a pan and bake in a preheated 350°F. oven for 10 to 15 minutes, or until golden brown and fragrant.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

PINE NUT BRITTLE

Steps:

• Line a baking sheet with nonstick aluminum paper. Set aside.Place the pine nuts, butter, and salt in a small bowl and blend.Place the sugar and water in a heavy medium skillet over medium heat, stirring occasionally, for 4 to 6 minutes, or until the sugar begins to dissolve. Raise the heat to medium-high and cook for 7 to 10 minutes, or until the sugar turns a deep amber color, swirling the pan occasionally. Add the pine nut mixture and blend with a wooden spoon to coat the pine nuts evenly. Immediately pour the pine nut mixture on the prepared baking sheet and use a wooden spoon to spread it in a thin layer. Allow the mixture to cool for 30 minutes. When the pine nut mixture is cool, place it in a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Pine Nut Brittle can be kept in an airtight container in the refrigerator for up to 2 months or in the freezer for 6 months.NOTE: For a more robust flavor, the pine nuts can be toasted before they are added to the caramelized sugar mixture. Place the pine nuts in a single layer in a pan and bake in a preheated 350°F. oven for 10 to 15 minutes, or until golden brown and fragrant.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

QUICK PEANUT BRITTLE

Steps:

• Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
• Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.

PISTACHIO NUT BRITTLE

Steps:

• Preheat the oven to 350 degrees. (180 C).
• Spread the nuts on a baking tray and toast them in the oven until light golden, 6 to 8 minutes, turning the nuts after 4 minutes so they toast evenly. Remove them from the oven and let them cool to room temperature.
• Put the sugar in a medium saucepan. Add the corn syrup and water turn stove to medium heat, stir once to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I place a wooden spoon on top of the foil to keep down.
• Remove the foil, add the butter, gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 12 - 15 minutes. Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
• As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda, vanilla and Pistachios.
• Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
• When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break it into irregular pieces. Store in one or more airtight containers at cool room temperature.

CHOCOLATE-DIPPED LAVENDER PINE NUT BRITTLE

Steps:

• Grease two 15x10x1-in. pans with melted butter; set aside., In a large saucepan, combine the sugar, corn syrup and water. Cook without stirring over medium heat until a candy thermometer reads 230° (thread stage). Carefully add pine nuts; cook and stir constantly until mixture reaches 300° (hard-crack stage)., Remove from the heat; stir in the softened butter, baking soda, vanilla, lavender and salt. Immediately pour into prepared pans. Spread to 1/4-in. thickness. Cool before breaking into pieces., In a microwave, melt chocolate coating; stir until smooth. Dip each candy piece halfway into the melted chocolate; allow excess to drip off. Place on waxed paper and let stand until set. Store in an airtight container.