📝 About This Recipe
This sophisticated take on a classic confection elevates the buttery, resinous flavor of premium pine nuts with a hint of aromatic rosemary and flaky sea salt. Originating from Mediterranean-inspired sweet traditions, this brittle offers a delicate, glass-like crunch and a complex balance of sweet, savory, and herbal notes. It is an exceptionally elegant treat that transforms simple plant-based proteins into a gourmet culinary experience.
🥗 Ingredients
The Brittle Base
- 2 cups Granulated sugar (white)
- 1 cup Light corn syrup (prevents crystallization)
- 1/2 cup Filtered water
- 4 tablespoons Unsalted butter (cubed, at room temperature)
- 2 tablespoons Wildflower honey (for floral depth)
- 1/4 teaspoon Cream of tartar
Flavor and Texture
- 1 1/2 cups Pine nuts (raw, high quality)
- 1 teaspoon Baking soda (sifted to remove lumps)
- 1 teaspoon Vanilla extract (pure Madagascar bourbon preferred)
- 1 tablespoon Fresh rosemary (very finely minced)
- 1 teaspoon Flaky sea salt (such as Maldon)
- 1/8 teaspoon Ground cinnamon (just a pinch for warmth)
👨🍳 Instructions
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1
Prepare your workstation by lining a large rimmed baking sheet with a high-quality silicone mat or well-buttered parchment paper. Set aside two heat-resistant spatulas.
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2
In a small dry skillet over medium heat, lightly toast the pine nuts for 3-5 minutes, shaking the pan constantly until they are fragrant and barely golden. Remove from heat immediately to prevent burning.
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3
In a heavy-bottomed 3-quart saucepan, combine the sugar, light corn syrup, water, honey, and cream of tartar. Stir gently over medium heat until the sugar dissolves.
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4
Clip a candy thermometer to the side of the pan, ensuring the bulb is submerged but not touching the bottom. Bring the mixture to a boil without stirring.
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5
Continue cooking the syrup until it reaches 250°F (121°C), also known as the 'hard ball' stage.
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6
Carefully stir in the room temperature cubed butter and the toasted pine nuts. The temperature will drop slightly; continue cooking and stirring frequently to prevent the nuts from scorching.
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7
Cook the mixture until the thermometer reaches exactly 300°F (149°C), the 'hard crack' stage. The syrup should be a beautiful light amber color.
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8
Immediately remove the pan from the heat. Moving quickly, stir in the vanilla extract, minced rosemary, and ground cinnamon. Be careful as the mixture may sputter.
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9
Quickly whisk in the baking soda. The mixture will foam up vigorously and become airy and lighter in color; this is essential for a crisp, aerated texture.
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10
Immediately pour the foaming mixture onto the prepared baking sheet. Do not scrape the bottom of the pan too aggressively, as any overcooked bits may affect the flavor.
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11
Using your spatulas, spread the brittle as thinly as possible toward the edges of the sheet. Work fast before it begins to set.
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12
While the brittle is still tacky, sprinkle the flaky sea salt evenly across the entire surface.
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13
Allow the brittle to cool completely at room temperature for at least 45 minutes until it is hard and snaps easily.
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14
Once fully cooled, break the brittle into jagged, bite-sized shards using your hands or the handle of a heavy knife.
💡 Chef's Tips
Always use a candy thermometer for precision, as a few degrees can be the difference between chewy and crunchy. Avoid making brittle on very humid days, as the sugar will absorb moisture from the air and become sticky. Ensure your baking soda is fresh and sifted; it is the secret to the brittle's light, honeycomb-like snap. If you don't have rosemary, thyme or even a hint of lavender can provide a similarly sophisticated herbal profile. Store the finished shards in an airtight container with parchment paper between layers to maintain the perfect crunch.
🍽️ Serving Suggestions
Serve alongside a double espresso or a dark roast coffee to balance the sweetness. Pair with a sharp, aged Pecorino or a creamy Gorgonzola on a curated cheese board. Crush smaller pieces and sprinkle over premium vanilla bean gelato or a lemon posset. Package in clear cellophane bags with a sprig of fresh rosemary for an elegant homemade gift. Serve as a sophisticated 'petit four' at the end of a Mediterranean-themed dinner party.