Update: Pine Nut Rosemary Brittle


It's a freezing morning in San Francisco. Yes. 2 months in and I'm already a weenie. But, 40 degrees feels so cold after 60 days of 60 degrees! Don't hate me Chicago friends!

Here I am sitting on the warm Google shuttle from San Francisco down to Mountain View, with a massive tupperware full of leftover Pine Nut Rosemary Brittle for my coworkers. P.S. traffic in San Francisco might actually be worse than Chicago. I'm actually pretty positive it is. Regardless, my life as a commuter continues. At least this time I'm not driving and I'm on a comfy bus with wifi. Thanks, Google.

Back to the brittle. I posted this crowd favorite a couple years ago (yes my blog is almost 3 years old!). It's time for a refresh. I originally pulled the recipe from food52, but after making it for a couple years have my own modifications and a new brittle combo. Hope you guys give this a try over the holiday season. It's addictive, delicious and perfect for gift giving.

Pine Nut Rosemary Brittle
makes 1 batch

2 cups white sugar
1/2 stick unsalted butter
1 cup pine nuts
1 tbsp + 1 tbsp fresh rosemary (finely minced leaves)
1/2 tbsp + 1/2 tbsp kosher salt


Place the sugar in a large, heavy saucepan over medium-high heat and stir with a wooden spoon until sugar begins to melt. Keep stirring until the sugar is melted and turns a medium caramel color. About 10 minutes total. If there are still a few chunks of sugar left, they will melt along with the butter and pine nuts. Better to add the next ingredients than let the sugar get too dark. 

Stir in pine nuts, and then butter. Allow pine nuts and butter to sizzle 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 all corners of the paper with a wooden spoon or rubber spatula. Sprinkle remaining rosemary and salt on top, while brittle is still warm.

Allow to cool and harden away from the hot stove. It takes about 30 minutes to get cool enough to break into pieces. If you pop it in the freezer, it only takes about 10 minutes. Store in an airtight container at room temperature. 


Sesame Almond Brittle
makes 1 batch

2 cups white sugar
1/2 stick unsalted butter
1 cup sliced almonds
2 tbsp black sesame seeds
1/2 tbsp + 1/2 tbsp kosher salt

Follow same directions as above, but substitute almonds and sesame seeds for pine nuts and rosemary.



Popular Posts