Pine Nut Brittle with Rosemary
But not for long ...
Simple elegance: pine nuts, sugar, rosemary, butter, salt.
For your eyes only: it's caramel, people. Into a copper saucepan goes the sugar, a bit like an avalanche. Or waterfall? We couldn't decide.
Snow it is -- see the tracks?
Bring the sugar to a rolling boil ... you're a veritable Willy Wonka!
En route to caramel. Now that's science for you. Where's Harold Magee when you need him?
Finally, stage three, is clear and auburn caramel. Should you choose to abandon this project, stop here and dunk an apple.
It took a forest of pine trees to produce the nuts we needed. Makes pesto look like the peewees, no?
Why, hello lover. Is there anything about that pot that doesn't make you want to jump for joy?
And, as a reminder of the pine nuts' woodsy roots, here come the herbs: chopped rosemary. Trust us -- it's key.
Ms. T uses gray sea salt -- and so did we -- but just add the best version you have on hand.
This brave brittle's a thing of beauty even before it sets!
Do not pass go. Do not collect $200. Do not forget the parchment paper.
Using a wooden spatula, we spread the nutty caramel around a parchment lined sheet pan. Doesn't have to be perfect, but it's nice to have an even layer.
All the little pine nuts are waiting to be showered with salt. Go, Amanda, go!
And, how about a bit more rosemary, just for kicks?
Too pretty to break.
Shards of sweet and savory glory.
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Author Notes: Pine nuts and rosemary are two flavors that scream "holidays" to me. It's probably the closest you can get to eating the Christmas tree without getting tinsel in your teeth. So I decided to combine them here with another Christmas classic that dentists love to hate: brittle. Enjoy! - Ms. T
Food52 Review: We love pine nuts and rosemary together (could anything be more evocative of rolling Tuscan hills?), but the idea of combining them in brittle form struck us as groundbreaking. Ms. T has you cloak the pine nuts in a buttery caramel, and while it’s still hot you stir in plenty of chopped rosemary, which then infuses the brittle with its perfume. A shower of crunchy sea salt is the finishing touch. A word of caution: be careful, or you may find yourself demolishing half the batch in one sitting, like we did! – A&M - A&M
Makes enough for one big tin or about 6 little bags of treats
- 2 cups sugar
- 2 1/2 cups pine nuts
- 8 tablespoons (one stick) unsalted butter
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely ground sea salt (I used grey sea salt)
- Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total.
- Stir in pine nuts, and then butter. Allow pine nuts to cook for about two minutes, stirring constantly. Stir in half of the rosemary and half of the sea salt.
- Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle remaining rosemary and salt on top, while brittle is still warm.
- Allow to cool completely--at least one hour--then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.
- Your Best Holiday Confection Contest Winner!
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5 months ago ChefFace
Yummm... Made this twice over the holidays, it was a huge hit, thank you so much for sharing ;)
6 months ago Bunnie1
The best gift I gave this year..... I used fresh rosemary I grow in my pot outside and sprinkled black cypress flake salt with pink river salt to the finished brittle ...... Beautiful !!!!!!!! Love love love this recipe!
6 months ago Karli
Has anyone used organic cane sugar for this recipe? I just tried to use I & quickly realized my conundrum...color, the sugar is already a light brown, so I had no way of knowing when it was ready for the pine nuts. Black, I waited till the sugar was waaayyy too dark/burned (after letting it cook for 10 min, per the recipe's instruction). Is there a temp that the sugar should be before putting in the pine nuts? Has anyone under browned the sugar before putting in the nuts & then not had it turn out right?
Thanks!
K
6 months ago hardlikearmour
hardlikearmour is a trusted home cook.
I use organic cane sugar for making caramels all the time, so I know what you're talking about. I find tilting the pan and checking what a thin layer of sugar looks like helps visualize the color change better. The sugar turns a nice golden brown in the 325-330º F range.
6 months ago Karli
Thank you! So helpful. Trying again...
over 1 year ago cheese1227
My oh my! Just made this to serve as a garnish to a blood orange and fennel salad I am serving tomorrow. It is fabulous!
over 1 year ago Choirbell
I made this brittle for Christmas and it was a huge success!!! Everyone loved the slightly sweet, salty savory flavors. It was a nice foil for all of the overly sweet goodies at the Christmas table!
over 1 year ago chop chop
Made this for christmas gifts to send out of town. A different confection for sure. Love it. So did the receipients. I had quite a bit myself in the process.
over 1 year ago charlotte au chocolat
This sounds incredible!
over 1 year ago CookingMomTR
Just made this and I can't wait for it to harden up...love the buttery pine nuts melting in my mouth!
over 1 year ago Kris Collett
This is a great recipe. This probably goes without saying for many of you, but make sure you have everything well prepared and measured out before you start this recipe. I'm an experienced cook, so sometimes, especially if working on just one recipe at a time, I don't set everything up, and just measure my ingredients in short pauses that a lot of recipes require. This one doesn't have too many pauses, so I was scrambling a bit! Nevertheless, the brittle looks beautiful and turned out wonderfully. I used a flaky fleur de sel (sp?) rather than grey sea salt, and it's still delicious. Thanks for a great recipe. I'm so glad I found this site!
over 1 year ago pamelalee
Nameless no longer......I am so lucky to be your secret Santa recipient! Your pine nut brittle is out of this world. I can't wait to make the recipe myself. Thank you, Ms.T for such a thoughtful, yummy package! (A confession: as I was opening each little gift, I kept saying aloud, although no one else was around,"This is so much fun!")
over 1 year ago Ms. T
Yay! Your confession makes me smile from ear to ear. I felt the same way when I opened my box. This secret santa stuff is fun--I hope it becomes an annual tradition. Cheers!
over 1 year ago nannydeb
I'm fortunate enough to have received this in my secret santa box (thanks Bevi!) and it's fabulous! And dangerous! I can't stop eating it! Wonderful recipe!
over 1 year ago Ms. T
So glad you liked it! I just tucked some into a box for my secret santa recipient, who shall remain nameless for the time being...
over 1 year ago MelanieinSegur
Just made this! Love, love love! So very tasty. Thanks for sharing.
over 1 year ago Ms. T
Thanks, so glad you loved it!
over 1 year ago Francoiseeats
Love a savory, hard herb in candy - definitely trying this when I get home. http://francoiseeats.wordpress...
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
I toasted them, too, along with the rosemary. This is freaking amazing!
over 1 year ago MAP
I toasted the pine nuts first and it is amazing, had to hide it from my family so that there
Is some left for tomorrow. Thank you for a wonderful recipe!
over 1 year ago Ms. T
Thanks for letting me know- I'll try that variation next time. Glad you liked it!
over 1 year ago neighome
Holy cow! This ridiculously good.
over 1 year ago freshjam
Started dry brining my turkey last nite from recipe on this site and saw this brittle mix. Pretty addicted to pinenuts and rosemary anyway. Knew I had to make this- just this morning. More than awesome! It will be a fantastic addition to the dessert buffet and maybe for gifting this next month! Thanks so much.
over 1 year ago Ms. T
Thanks, glad you like the recipe. I will be making lots for gifting also :)
over 1 year ago ZiggyPiecrust
Wow - just made a batch because I'm procrastinating about packing and have been jonesing to make this. It's incredible and made it with fresh rosemary from our garden - if they're's any left, hope to smuggle some up to Canada tomorrow. Happy Thanksgiving Ms. T.
over 1 year ago Ms. T
Thanks! Hope the smuggling was a success :)
over 1 year ago Bevi
Well, I made a batch this afternoon, to take to our Bird in CT. The husband came home for dinner and took a bite. His feeling was I would have to make another batch, stating that this brittle was going to be gone days before I planned to serve it as a dessert treat. So I shortly finished making the second batch. There may be a third and even fourth in the making....
over 1 year ago Ms. T
Ha ha, the husband sounds wise ;) glad you liked the recipe!
over 1 year ago Bevi
The brittle was the hit of the Thanksgiving dessert table. I was cursed for bringing it - a few people said everything would have been fine diet-wise, but for the brittle! Oh well.
over 1 year ago Summer of Eggplant
Congratulations! I can't wait to make this.
over 1 year ago Oui, Chef
Congratulations Ms. T for a great win and a fabulous recipe. I just finished making the first batch of what I'm sure will be a lifetime of this brittle, and all I can say is WOW....amazing. "I pity the fool" who takes a pass on this one.
over 1 year ago Ms. T
Ha ha, thanks Oui, Chef--glad you liked it :)
over 1 year ago theyearinfood
Congrats on the win! I know firsthand how ridiculously addictive this is, and I second Ms. T's sentiments about the Christmas tree. I think this will have to become a holiday go-to.
over 1 year ago Ms. T
Thank you! It was so nice to meet you. I'm enjoying your gorgeous food photos on your blog (and on Food52).
over 1 year ago Waverly
Wonderful recipe - something new, different, and I am sure delicious!
over 1 year ago Spork
Made a half batch of this (pine nuts are expensive! hehe) just a couple hours ago and it is almost gone! Maybe I'll try it with some pumpkin seeds and pumpkin pie spice, just for fun =) thanks for sharing the recipe Ms. T!
over 1 year ago Ms. T
Yes, pine nuts are crazy expensive--this is definitely a "special occasion" recipe. I think I'll save it for the people on my list that have been especially good this year :) The pumpkin variation sounds lovely--let me know how it turns out.
over 1 year ago Cookie16
It's ok, you're worth it ;)
8 months ago Tony S
Word to the wise... Do not cheat and purchase cheap pine nuts. If you buy them you should avoid those imported from China and Russia; stick to Italy and California.
They will cost more but you do not want Pine Mouth. Trust me- google it or search the hotline for the key words.
over 1 year ago emadethis
I love the idea of this, but I have a pine nut allergy (thankfully that's the only nut I'm allergic to). Would almonds be a good sub do you think?
over 1 year ago Ms. T
Bummer that you can't have pine nuts, but yes, I think almonds would be great. I often make candied almonds with rosemary: http://www.food52.com/recipes..., which was my starting point for developing this recipe. And I've also made brittle (same butter/nut/sugar ratio as this recipe) with a mixture of almonds, pistacios and pumpkin seeds. I would recommend toasting the almonds first. Let me know how it turns out!
over 1 year ago My Pantry Shelf
How long do you think this will keep?
over 1 year ago Ms. T
It definitely keeps for at least 10 days--I just had the last bite from my November 5th batch and it still tasted great :) I think you could probably stretch to two weeks--there's plenty of sugar in there!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Hats off to you!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congratulations Ms. T! What a great, and creative, holiday treat!
over 1 year ago Ms. T
Thanks fiveandspice! Hope it helps you rack up some points with the in-laws ;)
over 1 year ago Midge
Big congrats Ms. T!
over 1 year ago Ms. T
Thanks Midge!
over 1 year ago Kitchen Butterfly
Amazing headnotes from you Mrs T and simple execution. A must make.....Many congratulations
over 1 year ago Ms. T
Thank you! It IS ridiculously simple to make...and deceivingly "fancy" when it's done ;)
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh yay! So very happy for you! Warm congratulations.
over 1 year ago gingerroot
Congratulations, Ms. T! I'm looking forward to making these.
over 1 year ago TasteFood
We just finished off the jar you brought to the lunch on Saturday - everyone loved it! Congratulations, Ms. T!
over 1 year ago Ms. T
Thanks TasteFood! I'm very happy that my recipe will get to keep such good company on that iPad app :) Go team rosemary!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
I had noticed the iPad app is heavy in rosemary recipes! 4 of the 5 winners have rosemary in the title - that's one popular herb!!
over 1 year ago Ms. T
Indeed! The people have spoken and apparently, the people like rosemary. Luckily, I don't see any submissions for rosemary punch. But should you ever be compelled to do an all-rosemary meal, and need something to wash it down with, I do have a good recipe (not my own) for a cranberry-rosemary cocktail...
over 1 year ago My Pantry Shelf
Congratulations!!! It really is exceptional, thank you so much for sharing!
over 1 year ago lapadia
Congrats, Ms. T!! This sounds FAB, so earthy and sweet all in one...
over 1 year ago Ms. T
Wow! I'm totally honored and thrilled. Thank you all for your votes and lovely comments. I better start saving up to buy more pine nuts--I have a lot of brittle to make to fulfill on my campaign promises ;)
over 1 year ago vvvanessa
congrats, ms. t! i love that my first taste of this delicious brittle was made by you!
over 1 year ago Ms. T
Thank you! It was so nice to meet you :)
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations on the win Ms. T such a wonderful recipe. YAY!!!
over 1 year ago TheWimpyVegetarian
YAY!!!!!!!!! So many congrats to you - I know first hand how delicious this is!! Anytime you have a little extra, you just let me know and I'll walk down to your house!!!
over 1 year ago Bevi
Congrats Ms. T! I can't wait to make these!
over 1 year ago BlueKaleRoad
Congratulations! This brittle is divine and I'll be making it again for holiday gifts.
over 1 year ago Beautiful, Memorable Food
What a wonderfully creative yet simple holiday treat! I have all the ingredients right now... I think I'll be making some soon. Congratulations!
over 1 year ago MoreCheesePlease
Mmm this sounds amazing! I am expecting a sampling next month for CC :)
over 1 year ago Ms. T
Thanks! It's a deal.
over 1 year ago MoreCheesePlease
Mmm this sounds amazing! I am expecting a sampling next month for CC :)
over 1 year ago Stephanie Leonard
yum
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I bet this would be great with a few toasted pepitos thrown in, as well. This is on the holiday give-away project plan, to be sure. ;o)
over 1 year ago TheWimpyVegetarian
Great idea!! I think I'll try that version too!
over 1 year ago Ms. T
Mmm. I'll bet that texture would be divine. Let me know if you try it.
over 1 year ago Cookin in Brooklyn
This looks FANTASTICO!!!
Cannot wait to try it while sitting around the fire at Christmas.
Thanks for the inspiration Ms. T. You ROCK.
over 1 year ago Ms. T
Thanks for the enthusiastic comment :)
over 1 year ago Brussels Sprouts for Breakfast
I can't wait to give this a try!
over 1 year ago Ms. T
Thanks Brussels :)
over 1 year ago Midge
What a brilliant combo. Look forward to giving this a try!
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I had some of this too, at the potluck yesterday, and oh me, oh my, is it tasty!! Addictive, in fact. Such a perfect solution, too, to the nut allergy challenge of holiday treat serving/giving. Great, great recipe!! ;o)
over 1 year ago Ms. T
Thanks AJ--glad you liked it :)
over 1 year ago TheWimpyVegetarian
There were absolutely delicious at our Food52 party yesterday!!! Soooo good, and perfect for my nut allergies.
over 1 year ago Ms. T
Thanks ChezS! I loved your apple tart also. I think I am still in a food coma from that party, but what fun!
over 1 year ago lime lassi
That explains everything ! The constantly diminished supply of tinsel on the tree. Can't wait to try this with pine nuts. I am now seriously addicted to your rosemary almonds....
over 1 year ago Ms. T
Ha ha, thanks mom. Is that why you stopped hanging tinsel on our tree? Santa's watching, so if you're good, maybe you'll get some pine nut brittle in your stocking this year ;)
over 1 year ago My Pantry Shelf
This is my favorite brittle, EVER! Nicely done, Ms. T. This will be on my holiday gift list for sure.
over 1 year ago Ms. T
Thanks My Pantry Shelf--glad you liked it! I will have to eat lots of sausage and kale tarts for dinner, since I blew my grocery budget on pine nuts this month ;)
over 1 year ago artgirlricci
One of the best brittles I ever had. I had the real thing from Ms. T herself.
over 1 year ago Ms. T
Thanks Lisa :)
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
MsT this recipe is just the most mouthwatering thing I've seen in weeks! What a splendid idea. My husband and my in-laws are all pinenut-aholics and when I make this this year, I am going to earn so many brownie points! Woohoo! I'll give you all the credit, of course. :)
over 1 year ago Oui, Chef
This recipe is absolute genius. I'll be making this over the holidays for sure!
over 1 year ago Ms. T
Merci beaucoup, Monsieur O.C.!
over 1 year ago boulangere
Cynthia is a trusted source on Bread/Baking.
Yeah, that tinsel in the teeth is a bugger. This is one of the very few submissions I can actually eat, as I'm allergic to chocolate and nuts with the fortunate exception of pine nuts. You can't go wrong with rosemary, and to put them all together in a buttery brittle is, well, genius.
over 1 year ago Ms. T
Thanks! Ha ha, I'm feeling a little silly for writing that tinsel line...I think I was a little sugar-happy from too much brittle, and cracked myself up :) glad this recipe works for those allergic to nuts. I wish I could say it was intentional, but really just a nice coincidence.
over 1 year ago Ms. T
Thanks all for the nice comments--this made my day :)
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
Congratulations! This sounds amazing
over 1 year ago Ms. T
Thank you!
over 1 year ago china millman
I want to make this brittle than fold it into ice cream -- has anyone else tried the Rosemary Pine Nut Praline ice cream at Ici in Berkeley?
over 1 year ago Ms. T
That sounds like a brilliant idea. If you try it, please report back. No, I've never heard of that ice cream, but it sounds like I might need to make a field trip across the bay :)
over 1 year ago BlueKaleRoad
Congratulations on being a finalist! This looks divine - I'll be making some very soon.
over 1 year ago Ms. T
Thank you! Hope you enjoy it.
over 1 year ago Ms. T
Thank you! Hope you enjoy it.
over 1 year ago creamtea
Congratulations becoming a finalist, Ms. T.
over 1 year ago Ms. T
Thanks creamtea!
over 1 year ago creamtea
Congratulations becoming a finalist, Ms. T.
over 1 year ago EmilyC
Congrats! I LOVE brittle of all sorts so I can't wait to try this wonderful version!
over 1 year ago Ms. T
Thanks EmilyC. I love brittle too--so easy to make and dangerously easy to eat too much :)
over 1 year ago gingerroot
Congratulations, Ms. T! This sounds fabulous.
over 1 year ago Ms. T
Thanks gingerroot!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Congrtulations on being a finalist, such a wonderful recipe so good to see a nut free brittle and with Rosemary, really delicious!
over 1 year ago Ms. T
Thank you. I'll trade you some brittle for some rugelach any day :)
over 1 year ago TheWimpyVegetarian
Yay!!! Congrats Ms. T! I'm making these for sure!
over 1 year ago Ms. T
Thanks ChezSuzanne :)
over 1 year ago drbabs
Barbara is a trusted source on General Cooking.
wow! congratulations on being a finalist!
over 1 year ago Ms. T
Thanks drabs!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
The rosemary and caramel flavors work really well together. I love that you made a brittle w/o nuts, too, as some of my favorite people are allergic.
over 1 year ago Ms. T
Thanks hardlikearmour. Your rosemary pecan caramels look divine too!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Congrats on being a finalist! I had a feeling this might be chosen.
over 1 year ago Ms. T
Thank you! And I'm glad to see your caramels are up for a community pick :) Go rosemary!
over 1 year ago TheWimpyVegetarian
This looks just wonderful Ms. T!! Saved to make these - especially since they don't have nuts in them :-) I particularly like the rosemary with the pine nuts!
over 1 year ago Ms. T
Thanks ChezSuzanne. I didn't know that pine nuts weren't nuts (never thought about it before), so thanks for that tip and prompting me to do a little research. I learned something new today!
over 1 year ago lorigoldsby
i think I'll just put the tinsel around the bag when I make these for friends! Do you ever have a problem with it not setting up? Is there a particular temp range you like to use?
over 1 year ago Ms. T
Cute idea! Nope, I've never had a problem with them setting up--it's a very easy/forgiving recipe. I don't use a thermometer--that's too sophisticated for me--but I start with the flame on high and then turn it down to medium as the sugar melts and begins to turn golden. I just judge by color and smell.
over 1 year ago Ms. T
Thanks sdebrango--I'm a sucker for rosemary.
over 1 year ago Bevi
Terrific!
over 1 year ago Ms. T
Thanks Bevi :)
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Love this Ms. T, the addition of herbs takes this to another level and makes it stand out! NICE!