5 Ingredients or Fewer

Pine Nut Brittle with Rosemary

by:
October 27, 2011
5
5 Ratings
Pine Nut Brittle with Rosemary
Photo by James Ransom
  • Makes enough for one big tin or about 6 little bags of treats
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

Test Kitchen Notes

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 —The Editors

What You'll Need
Ingredients
  • 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)
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Ms. T
A museum marketing professional 8 hours a day, and a gal who's dreaming, drooling, obsessing about food for the other 18 hours. Wait, that doesn't add up to 24? Oh, that's because I'm counting the hours I'm supposed to be working that I dream about food (don't tell my boss). Several years ago, I started a cooking club with six girlfriends...ten years later...many of our addresses and last names have changed, our palettes have gotten more sophisticated and the wine has gotten less cheap. We now usually sit at dining room tables like grownups instead of on cushions on the floor of studio apartments, and the conversations have shifted with the life stages...but we're still going strong, the food gets better every month, and nothing is more pleasurable than sharing an afternoon laughing, eating, and trading tips on recipes and life.

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144 Reviews

JOYCE G.
JOYCE G. January 23, 2019
I made this and then had to remake immediately to the friends I gave it to. Simple & stunning. Cannot believe how sophisticated it tastes.
 
Risa B.
Risa B. December 15, 2018
I guess after 3 Christmases of being the top brittle of my brittle offerings, I should write a review... This is indeed wonderful and unusual. I'm going to be *that person* and say that I've never made it exactly as written - instead I use 1c pine nuts, 1c pumpkin seeds, and 0.5c sunflower seeds, which really cuts costs and adds a nice mix of flavors. I bet almost any mix of nuts or seeds here would be great. Highly recommended!
 
Bunnie1
Bunnie1 February 7, 2017
I ended up using YouTube for melting the sugar..... the best bet is pushing it rather than stirring it. Then I followed the recipe as instructed ... adding half the rosemary while cooking and sprinkling on top with black cypress sea salt when rolling out. I have never used a thermometer and every time I made this it has been a success. It is only hard to stir for a minute .... if adding butter at the same time works please let me know!
 
Steven W.
Steven W. February 7, 2017
I hope this gets a reply, since many of the comments are two years old. Many brittle recipes call for the butter to go right in with the sugar, then cook to 300 degrees before adding the what have you. I am not skiled enough to cook without a thermometer, to judge medium caramel color. Any idea what that temp would be? I see other in comments the mixture became too hard to stir and required leaving on the heat to loosen. I think that could be avoided by putting the butter in at the beginning? I realize there are many ways to brittle...
 
RaquelG
RaquelG December 10, 2014
I've made this for several Christmases now to rave reviews! The rosemary really is the kicker... I usually mix it in rather than sprinkle on top. Divine!
 
insecureepicure
insecureepicure January 19, 2014
I teach cooking and I used this recipe in one of my classes. I try to teach fast desserts that are little bits of sweet and low carb. This brittle is delicious.
 
The P.
The P. December 24, 2013
Wow! We made this last night for giving to friends and quickly discovered how addictive it is! Following LeeLeeBee's suggestion, we added 2 teaspoons of baking soda after we took it off the heat, and it came out beautifully. A brilliant recipe!
 
roughcut
roughcut December 23, 2013
Can I use Earth Balance to make this vegan?
 
Amy H.
Amy H. April 4, 2015
Yes! I have done that and it turned out beautifully.
 
Melissa S.
Melissa S. December 17, 2013
I had clumping from too much stuirring but medium heat and patience smoothed things out. Once the butter was in it took a while for it to completely incorporate. Once it did everything was fine. My first try ever at butter brickle, it really is fabulous I'm having trouble not eating it all right now.
 
ElisaVR
ElisaVR December 14, 2013
Hi, I'm new to making brittle, so maybe that is my problem...but when I just made this, it didn't turn out at all. When I added the pinenuts they suck together with the sugar right away, clumping up, and it was very hard to stir. It seemed like there was not enough of the sugar (although I did follow the proportions). Then when I added the butter, it got all grainy. So I have a pan full of wonderful tasting sugar coated pinenuts...but not at all brittle. Any suggestions? Thank you!
 
DavyD
DavyD December 14, 2013
The sugar needs to be completely melted before you add the pine nuts. I found that only occasionally stirring the sugar as it melted prevented clumping. Also, keeping the heat on low while mixing in the butter and pine nuts will prevent clumps.
 
serafinadellarosa
serafinadellarosa December 16, 2013
Just made this last night and it's out of this world. The pine nuts and butter clumped like made on me as well. I raised the heat and the sugar loosened up enough for me to be able to stir and pour.
 
Kim B.
Kim B. December 14, 2013
How long does this keep. My husband made it for Thanksgiving (lucky me, he loves to cook) and we were saving some for Christmas. I had a little piece the other night and it seemed fine, though maybe a bit of Rosemary was tough?
 
JSykes
JSykes December 11, 2013
This brittle looks awesome - but it seems to use a lot of pine nuts. I love them, but I'm afraid to eat more than a few. Anyone who has ever experienced a "taste disturbance" from them will know exactly what I'm talking about. Anyway, this is probably a bizarre sort of comment, but was just wondering if anyone had an issue with that.
 
carswell
carswell December 14, 2013
I toast the pine nuts first. It enhances the nuttiness and reduces any residual bitterness in the nuts.

I first made this a couple of years ago and it was a huge hit. It's now one of my yearly donations to the festive season's indulgences.
 
koechin
koechin December 4, 2013
i had been gifted with a large bag of raw cashews, so i toasted them and worked them into this brittle. for the top sprinkling salt i used a recipe for pomegranate salt that looked festively pink. don't know if it made much of a taste difference but it sure looked good. amazing recipe, thanks for giving me another kitchen gift recipe.
 
Ms. T.
Ms. T. December 6, 2013
Oooh, what a nice twist! Happy that my recipe could be your starting point :)
 
LeeLeeBee
LeeLeeBee December 2, 2013
This recipe was so, so good. Any thoughts on whether adding baking soda, like in traditional peanut brittle, will increase airiness and crunch?
 
Ms. T.
Ms. T. December 6, 2013
Hmmm...I've never tried it, but please report back if you try it! Glad you like the recipe :)
 
Ann W.
Ann W. November 17, 2013
I'm assuming this brittle will stay 'hard and crunchy' if it's packaged properly. Sending some for holiday gifts. Anyone have suggestions regarding packaging?
 
Ms. T.
Ms. T. November 18, 2013
Yes, just make sure it's fully cooled before you package it up in an airtight container. I usually use plastic food gift bags from the Container Store, tied with ribbon. I'm sure a cookie tin/or tupperware container would work too, but I would probably wrap in wax paper or plastic wrap inside.
 
ChefFace
ChefFace January 23, 2013
Yummm... Made this twice over the holidays, it was a huge hit, thank you so much for sharing ;)
 
Bunnie1
Bunnie1 December 29, 2012
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!
 
Karli
Karli December 19, 2012
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
 
hardlikearmour
hardlikearmour December 19, 2012
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.
 
Karli
Karli December 19, 2012
Thank you! So helpful. Trying again...
 
cheese1227
cheese1227 February 24, 2012
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!
 
Choirbell
Choirbell January 22, 2012
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!
 
chop C.
chop C. January 4, 2012
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.
 
charlotte A.
charlotte A. December 23, 2011
This sounds incredible!
 
CookingMomTR
CookingMomTR December 22, 2011
Just made this and I can't wait for it to harden up...love the buttery pine nuts melting in my mouth!
 
Kris C.
Kris C. December 19, 2011
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!
 
pamelalee
pamelalee December 15, 2011
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!")
 
Ms. T.
Ms. T. December 15, 2011
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!
 
nannydeb
nannydeb December 12, 2011
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!
 
Ms. T.
Ms. T. December 13, 2011
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...
 
MelanieinSegur
MelanieinSegur December 10, 2011
Just made this! Love, love love! So very tasty. Thanks for sharing.
 
Ms. T.
Ms. T. December 10, 2011
Thanks, so glad you loved it!
 
Francoiseeats
Francoiseeats November 30, 2011
Love a savory, hard herb in candy - definitely trying this when I get home. http://francoiseeats.wordpress.com/
 
boulangere
boulangere November 29, 2011
I toasted them, too, along with the rosemary. This is freaking amazing!
 
MAP
MAP November 24, 2011
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!
 
Ms. T.
Ms. T. November 25, 2011
Thanks for letting me know- I'll try that variation next time. Glad you liked it!
 
neighome
neighome November 23, 2011
Holy cow! This ridiculously good.
 
freshjam
freshjam November 22, 2011
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.
 
Ms. T.
Ms. T. November 25, 2011
Thanks, glad you like the recipe. I will be making lots for gifting also :)
 
ZiggyPiecrust
ZiggyPiecrust November 21, 2011
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.
 
Ms. T.
Ms. T. November 25, 2011
Thanks! Hope the smuggling was a success :)
 
Bevi
Bevi November 20, 2011
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....
 
Ms. T.
Ms. T. November 25, 2011
Ha ha, the husband sounds wise ;) glad you liked the recipe!
 
Bevi
Bevi November 29, 2011
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.
 
Summer O.
Summer O. November 17, 2011
Congratulations! I can't wait to make this.
 
Oui, C.
Oui, C. November 13, 2011
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.
 
Ms. T.
Ms. T. November 15, 2011
Ha ha, thanks Oui, Chef--glad you liked it :)
 
theyearinfood
theyearinfood November 13, 2011
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.
 
Ms. T.
Ms. T. November 15, 2011
Thank you! It was so nice to meet you. I'm enjoying your gorgeous food photos on your blog (and on Food52).
 
Waverly
Waverly November 13, 2011
Wonderful recipe - something new, different, and I am sure delicious!
 
Spork
Spork November 12, 2011
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!
 
Ms. T.
Ms. T. November 15, 2011
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.
 
Cookie16
Cookie16 December 13, 2011
It's ok, you're worth it ;)
 
Tony S.
Tony S. October 19, 2012
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.
 
emadethis
emadethis November 12, 2011
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?
 
Ms. T.
Ms. T. November 15, 2011
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/10771_candied_rosemary_almonds, 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!
 
My P.
My P. November 11, 2011
How long do you think this will keep?
 
Ms. T.
Ms. T. November 15, 2011
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!
 
boulangere
boulangere November 11, 2011
Hats off to you!
 
fiveandspice
fiveandspice November 11, 2011
Congratulations Ms. T! What a great, and creative, holiday treat!
 
Ms. T.
Ms. T. November 15, 2011
Thanks fiveandspice! Hope it helps you rack up some points with the in-laws ;)
 
Midge
Midge November 11, 2011
Big congrats Ms. T!
 
Ms. T.
Ms. T. November 19, 2011
Thanks Midge!
 
Kitchen B.
Kitchen B. November 11, 2011
Amazing headnotes from you Mrs T and simple execution. A must make.....Many congratulations
 
Ms. T.
Ms. T. November 19, 2011
Thank you! It IS ridiculously simple to make...and deceivingly "fancy" when it's done ;)
 
boulangere
boulangere November 10, 2011
Oh yay! So very happy for you! Warm congratulations.
 
gingerroot
gingerroot November 10, 2011
Congratulations, Ms. T! I'm looking forward to making these.
 
TasteFood
TasteFood November 10, 2011
We just finished off the jar you brought to the lunch on Saturday - everyone loved it! Congratulations, Ms. T!
 
Ms. T.
Ms. T. November 11, 2011
Thanks TasteFood! I'm very happy that my recipe will get to keep such good company on that iPad app :) Go team rosemary!
 
hardlikearmour
hardlikearmour November 11, 2011
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!!
 
Ms. T.
Ms. T. November 15, 2011
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...
 
My P.
My P. November 10, 2011
Congratulations!!! It really is exceptional, thank you so much for sharing!
 
lapadia
lapadia November 10, 2011
Congrats, Ms. T!! This sounds FAB, so earthy and sweet all in one...
 
Ms. T.
Ms. T. November 10, 2011
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 ;)
 
vvvanessa
vvvanessa November 10, 2011
congrats, ms. t! i love that my first taste of this delicious brittle was made by you!
 
Ms. T.
Ms. T. November 19, 2011
Thank you! It was so nice to meet you :)
 
TheWimpyVegetarian
TheWimpyVegetarian November 10, 2011
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!!!
 
Bevi
Bevi November 10, 2011
Congrats Ms. T! I can't wait to make these!
 
BlueKaleRoad
BlueKaleRoad November 10, 2011
Congratulations! This brittle is divine and I'll be making it again for holiday gifts.
 
Beautiful, M.
Beautiful, M. November 10, 2011
What a wonderfully creative yet simple holiday treat! I have all the ingredients right now... I think I'll be making some soon. Congratulations!
 
MoreCheesePlease
MoreCheesePlease November 8, 2011
Mmm this sounds amazing! I am expecting a sampling next month for CC :)
 
Ms. T.
Ms. T. November 15, 2011
Thanks! It's a deal.
 
MoreCheesePlease
MoreCheesePlease November 8, 2011
Mmm this sounds amazing! I am expecting a sampling next month for CC :)
 
Stephanie L.
Stephanie L. November 8, 2011
yum
 
AntoniaJames
AntoniaJames November 7, 2011
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)
 
TheWimpyVegetarian
TheWimpyVegetarian November 7, 2011
Great idea!! I think I'll try that version too!
 
Ms. T.
Ms. T. November 8, 2011
Mmm. I'll bet that texture would be divine. Let me know if you try it.
 
Cookin I.
Cookin I. November 7, 2011
This looks FANTASTICO!!!

Cannot wait to try it while sitting around the fire at Christmas.

Thanks for the inspiration Ms. T. You ROCK.
 
Ms. T.
Ms. T. November 7, 2011
Thanks for the enthusiastic comment :)
 
Brussels S.
Brussels S. November 7, 2011
I can't wait to give this a try!
 
Ms. T.
Ms. T. November 8, 2011
Thanks Brussels :)
 
Midge
Midge November 7, 2011
What a brilliant combo. Look forward to giving this a try!
 
AntoniaJames
AntoniaJames November 6, 2011
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)
 
Ms. T.
Ms. T. November 6, 2011
Thanks AJ--glad you liked it :)
 
TheWimpyVegetarian
TheWimpyVegetarian November 6, 2011
There were absolutely delicious at our Food52 party yesterday!!! Soooo good, and perfect for my nut allergies.
 
Ms. T.
Ms. T. November 6, 2011
Thanks ChezS! I loved your apple tart also. I think I am still in a food coma from that party, but what fun!
 
lime L.
lime L. November 6, 2011
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....
 
Ms. T.
Ms. T. November 6, 2011
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 ;)
 
My P.
My P. November 6, 2011
This is my favorite brittle, EVER! Nicely done, Ms. T. This will be on my holiday gift list for sure.
 
Ms. T.
Ms. T. November 6, 2011
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 ;)
 
artgirlricci
artgirlricci November 5, 2011
One of the best brittles I ever had. I had the real thing from Ms. T herself.
 
Ms. T.
Ms. T. November 5, 2011
Thanks Lisa :)
 
fiveandspice
fiveandspice November 4, 2011
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. :)
 
Oui, C.
Oui, C. November 3, 2011
This recipe is absolute genius. I'll be making this over the holidays for sure!
 
Ms. T.
Ms. T. November 3, 2011
Merci beaucoup, Monsieur O.C.!
 
boulangere
boulangere November 3, 2011
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.
 
Ms. T.
Ms. T. November 3, 2011
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.
 
Ms. T.
Ms. T. November 3, 2011
Thanks all for the nice comments--this made my day :)
 
aargersi
aargersi November 3, 2011
Congratulations! This sounds amazing
 
Ms. T.
Ms. T. November 3, 2011
Thank you!
 
China M.
China M. November 3, 2011
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?
 
Ms. T.
Ms. T. November 3, 2011
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 :)
 
BlueKaleRoad
BlueKaleRoad November 3, 2011
Congratulations on being a finalist! This looks divine - I'll be making some very soon.
 
Ms. T.
Ms. T. November 3, 2011
Thank you! Hope you enjoy it.
 
Ms. T.
Ms. T. November 3, 2011
Thank you! Hope you enjoy it.
 
creamtea
creamtea November 3, 2011
Congratulations becoming a finalist, Ms. T.
 
Ms. T.
Ms. T. November 3, 2011
Thanks creamtea!
 
creamtea
creamtea November 3, 2011
Congratulations becoming a finalist, Ms. T.
 
EmilyC
EmilyC November 3, 2011
Congrats! I LOVE brittle of all sorts so I can't wait to try this wonderful version!
 
Ms. T.
Ms. T. November 3, 2011
Thanks EmilyC. I love brittle too--so easy to make and dangerously easy to eat too much :)
 
gingerroot
gingerroot November 3, 2011
Congratulations, Ms. T! This sounds fabulous.
 
Ms. T.
Ms. T. November 3, 2011
Thanks gingerroot!
 
TheWimpyVegetarian
TheWimpyVegetarian November 3, 2011
Yay!!! Congrats Ms. T! I'm making these for sure!
 
Ms. T.
Ms. T. November 3, 2011
Thanks ChezSuzanne :)
 
drbabs
drbabs November 3, 2011
wow! congratulations on being a finalist!
 
Ms. T.
Ms. T. November 3, 2011
Thanks drabs!
 
hardlikearmour
hardlikearmour October 28, 2011
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.
 
Ms. T.
Ms. T. October 29, 2011
Thanks hardlikearmour. Your rosemary pecan caramels look divine too!
 
hardlikearmour
hardlikearmour November 3, 2011
Congrats on being a finalist! I had a feeling this might be chosen.
 
Ms. T.
Ms. T. November 3, 2011
Thank you! And I'm glad to see your caramels are up for a community pick :) Go rosemary!
 
TheWimpyVegetarian
TheWimpyVegetarian October 27, 2011
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!
 
Ms. T.
Ms. T. October 28, 2011
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!
 
lorigoldsby
lorigoldsby October 27, 2011
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?
 
Ms. T.
Ms. T. October 27, 2011
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.
 
Ms. T.
Ms. T. October 27, 2011
Thanks sdebrango--I'm a sucker for rosemary.
 
Bevi
Bevi October 27, 2011
Terrific!
 
Ms. T.
Ms. T. October 27, 2011
Thanks Bevi :)