Pine Nut And Rosemary Brittle

 

Pine Nut & Rosemary Brittle

Pine nuts are an expensive ingredient, so it only makes sense to showcase them in whatever recipe you choose. Rosemary is an unexpected addition, but its presence is subtler than you might think. Rather than over powering, it enhances the flavor of the pine nuts and cuts through the sweetness. Serve with an after-dinner coffee or a simple vanilla affogato.

Ingredients

1 sprig rosemary

1/2 cup (125 mL) unsalted butter
1 1/2 cups (375 mL) pine nuts
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) light corn syrup
1 tsp (5 mL) orange liqueur, such as Cointreau or triple sec (optional)
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) kosher salt

Directions:

Line a baking sheet with parchment paper or a silicone mat.

Strip leaves from rosemary sprig and finely chop 1 1/2 tsp (7 mL). Set aside (see TIP). Reserve sprig.

Melt butter with reserved rosemary sprig in a small pot over medium heat. Stir in pine nuts. Cook, stirring constantly, until butter has browned and pine nuts are golden, about 4 minutes. Immediately transfer to a small bowl and discard rosemary sprig.

Stir together sugar, corn syrup and 2 tbsp (30 mL) water in a medium pot. Brush away any sugar granules from the side of the pot with a wet pastry brush. Set pot over medium-high heat and bring to a boil. Cook, swirling occasionally, until sugar mixture turns light amber and an instant read thermometer registers 360°F (182°C), about 15 minutes.

Lower heat to medium-low, then, 1 at a time, stir in pine nut mixture, liqueur (if using), baking soda and salt. Continue stirring until mixture is uniform and several shades lighter in colour. Pour onto prepared baking sheet. Spread evenly with a heat-resistant spatula, then immediately sprinkle with chopped rosemary. Cool completely, then break into pieces. Brittle can be stored in an airtight container for up to 1 week. Use parchment or waxed paper to divide layers and prevent sticking.

Serves 4 to 6

TIP Rosemary oxidizes quickly after chopping, so if you want to keep its vibrant green colour, prep it after your sugar mixture comes to a boil.

1 sprig rosemary

1/2 cup (125 mL) unsalted butter
1 1/2 cups (375 mL) pine nuts
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) light corn syrup
1 tsp (5 mL) orange liqueur, such as Cointreau or triple sec (optional)
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) kosher salt

1. Line a baking sheet with parchment paper or a silicone mat.

2. Strip leaves from rosemary sprig and finely chop 1 1/2 tsp (7 mL). Set aside (see TIP). Reserve sprig.

3. Melt butter with reserved rosemary sprig in a small pot over medium heat. Stir in pine nuts. Cook, stirring constantly, until butter has browned and pine nuts are golden, about 4 minutes. Immediately transfer to a small bowl and discard rosemary sprig.

4. Stir together sugar, corn syrup and 2 tbsp (30 mL) water in a medium pot. Brush away any sugar granules from the side of the pot with a wet pastry brush. Set pot over medium-high heat and bring to a boil. Cook, swirling occasionally, until sugar mixture turns light amber and an instant read thermometer registers 360°F (182°C), about 15 minutes.

5. Lower heat to medium-low, then, 1 at a time, stir in pine nut mixture, liqueur (if using), baking soda and salt. Continue stirring until mixture is uniform and several shades lighter in colour. Pour onto prepared baking sheet. Spread evenly with a heat-resistant spatula, then immediately sprinkle with chopped rosemary. Cool completely, then break into pieces. Brittle can be stored in an airtight container for up to 1 week. Use parchment or waxed paper to divide layers and prevent sticking.

Serves 4 to 6

TIP Rosemary oxidizes quickly after chopping, so if you want to keep its vibrant green color, prep it after your sugar mixture comes to a boil.