🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

A question about a recipe: Pine Nut Brittle with Rosemary

Brittle_1

I have a question about the recipe "PIne Nut Brittle with Rosemary.
If I am using nuts in almost any recipe I usually toast them first, would that be appropriate here? I'm thinking that it would give the brittle an even better flavor.

asked by MAP almost 3 years ago
4 answers 1268 views
Image
drbabs

Barbara is a trusted source on General Cooking.

added almost 3 years ago

I agree! Toasting the pine nuts would be sublime!

Merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 3 years ago

Great idea!

Food54_profile_pic
added almost 3 years ago

If you try it, please let me know how it turns out. I didn't toast them because I was worried they'd keep cooking after I added them to the caramel and get overdone, and also thought the caramel already lent a somewhat "toasty" flavor. But I'm curious if the pre-toasting would make the brittle crunchier. Sounds worth a try!

Default-small
MAP
added almost 3 years ago

Thanks everyone for the input, I'm doing it tonight and will let you know.