Rosemary Pine Nut Brittle

1. Preheat Oven and Toast Pine Nuts

Preheat your oven to 350°F. Spread the pine nuts evenly on a baking sheet. Toast them in the oven for 8 to 10 minutes, until they are golden and fragrant. Once toasted, transfer the pine nuts to a plate to cool, then toss them with the fresh rosemary leaves.

2. Prepare Baking Sheet

Line a baking sheet with parchment paper and lightly grease it with oil. This will ensure that the brittle doesn't stick. Set the baking sheet aside for later use.

3. Make Caramel

Combine the sugar, water, corn syrup, and unsalted butter in a medium heavy-bottomed saucepan. Place the saucepan over medium heat and bring the mixture to a boil. Cook without stirring for about 8 to 10 minutes, until the caramel turns a rich golden brown.

4. Add Baking Soda, Salt, Pine Nuts, and Rosemary

Once the caramel reaches the desired color, remove the saucepan from the heat. Quickly whisk in the baking soda and salt, then stir in the pine nuts and rosemary. The mixture will bubble up slightly, so be careful.

5. Pour and Flatten Brittle

Pour the mixture onto the prepared baking sheet, using an offset spatula or wooden spoon to spread it out evenly. Flatten the brittle by pressing it with a lemon slice—this not only helps spread the brittle but also adds a subtle hint of citrus.

6. Cool and Break Brittle

Allow the brittle to cool completely. Once it's hardened, break it into pieces and store them in an airtight container at room temperature. Enjoy!