Pine Nut Brittle

1. Toast Pine Nuts and Infuse with Rosemary

Preheat your oven to 350°F (175°C). Spread the pine nuts on a baking sheet and toast in the oven for 8 to 10 minutes until lightly colored. Transfer them to a plate and toss with the fresh rosemary leaves.

2. Prepare Baking Sheet

Line a baking sheet with parchment paper and lightly grease it with your choice of oil.

3. Make the Caramel

In a heavy-bottomed saucepan, combine the sugar, water, corn syrup, and butter. Bring to a boil and cook for about 8 to 10 minutes until the mixture is golden brown. Swirl the pan occasionally without stirring.

4. Add Baking Soda and Salt to Caramel

Whisk in the baking soda and salt into the caramel. Be careful as the mixture will bubble up.

5. Combine Nuts with Caramel and Spread

Stir the toasted pine nuts and rosemary into the caramel. Pour the mixture onto the prepared baking sheet. Use the lemon slice to spread and flatten the brittle evenly.

6. Cool and Break the Brittle

Allow the brittle to cool completely before breaking it into pieces. Store in an airtight container at room temperature for up to a week.