📝 About This Recipe
This sophisticated take on a classic confection elevates the humble pine nut to a gourmet status, blending its buttery, resinous flavor with a deep amber caramel. Unlike traditional peanut brittle, this version features an airy, shatter-crisp texture achieved through precise aeration and the aromatic addition of fresh rosemary. It is a luxurious treat that balances sweet, savory, and herbal notes, making it an unforgettable accompaniment to a cheese board or a standalone holiday gift.
🥗 Ingredients
The Nut Base
- 2 cups Pine Nuts (Pignoli) (raw, high-quality Mediterranean variety preferred)
- 2 tablespoons Unsalted Butter (cubed and kept at room temperature)
The Caramel Syrup
- 2 cups Granulated Sugar (white cane sugar)
- 1 cup Light Corn Syrup (provides a smooth, non-crystalline texture)
- 1/2 cup Filtered Water
- 1/2 teaspoon Fine Sea Salt (to be dissolved in the syrup)
Aromatics and Finishers
- 1 teaspoon Baking Soda (sifted to ensure no lumps)
- 1 teaspoon Pure Vanilla Extract (high-quality Madagascar Bourbon variety)
- 1 teaspoon Fresh Rosemary (very finely minced)
- 1 teaspoon Maldon Sea Salt Flakes (for finishing the top)
👨🍳 Instructions
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1
Prepare your workspace by lining a large, rimmed baking sheet with a high-quality silicone mat or heavily buttered parchment paper. Set aside.
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2
In a small dry skillet over medium heat, lightly toast the pine nuts for 2-3 minutes until they release their aroma and turn a very pale golden. Do not over-brown, as they will cook further in the sugar.
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3
In a heavy-bottomed 3-quart saucepan, combine the sugar, light corn syrup, water, and fine sea salt. Stir 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 in the liquid but not touching the bottom.
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5
Bring the mixture to a boil. Allow it to cook without stirring until the thermometer reaches 250°F (121°C), known as the hard-ball stage.
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6
Once at 250°F, stir in the toasted pine nuts and the cubed butter. Continue cooking, stirring constantly to prevent the nuts from scorching.
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7
Watch the temperature closely; you are aiming for the 'Hard Crack' stage, which is 300°F (149°C). The syrup will turn a beautiful deep amber color.
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8
As soon as the thermometer hits 300°F, immediately remove the pan from the heat. Speed is essential here to prevent burning.
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9
Quickly stir in the vanilla extract, minced rosemary, and the baking soda. The mixture will foam up and become light and airy; this is the secret to the brittle's crunch.
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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 burnt bits might ruin the flavor.
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11
Using a buttered offset spatula, lightly spread the brittle to your desired thickness (about 1/4 inch). Work quickly before it sets.
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12
While the surface is still tacky, sprinkle the Maldon sea salt flakes evenly over the top for a sparkling finish.
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13
Allow the brittle to cool completely at room temperature for at least 45-60 minutes until it is hard and snaps easily.
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14
Once cooled, break the brittle into irregular, rustic shards using your hands or the handle of a heavy knife.
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15
Store immediately in an airtight container to maintain its crispness, layering with parchment paper if stacking.
💡 Chef's Tips
Always use a candy thermometer for precision; even 5 degrees can change the texture from chewy to brittle. Ensure your baking soda is fresh to get that characteristic foam and aerated 'snap'. Work in a low-humidity environment if possible, as sugar attracts moisture and can make the brittle sticky. If you don't have rosemary, try a pinch of cayenne pepper for a spicy kick or orange zest for a citrusy lift. To clean your pot easily, fill it with water and bring to a boil to dissolve the hardened sugar.
🍽️ Serving Suggestions
Serve alongside a sharp Pecorino Toscano or a creamy Gorgonzola on a charcuterie board. Crush small pieces over a bowl of high-quality vanilla bean or salted caramel gelato. Pair with a glass of chilled Vin Santo or a late-harvest Riesling for a classic dessert experience. Wrap in cellophane bags with a silk ribbon for a sophisticated, homemade host gift. Add a few shards to a warm espresso or 'Affogato' for a melting caramel infusion.