Reviews (1)
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18 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
09/26/2011
A tip with this recipe - if you add the pine nuts at the beginning of the second cooking stage (the stage that lasts about 8 minutes) the nuts will burn. I added them in in the last minute or so of the cooking process and the pine nuts get lightly toasted but won't burn.
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Pine Nut and Rosemary Brittle
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 1 sheet (about 9 by 11 inches)
Ingredients
Ingredient Checklist
1/2 cup pine nuts
1 tablespoon coarsely chopped fresh rosemary
1/2 teaspoon salt
Basic Brittle
Gallery
Pine Nut and Rosemary Brittle
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 1 sheet (about 9 by 11 inches)
Gallery
Pine Nut and Rosemary Brittle
Pine Nut and Rosemary Brittle
Pine Nut and Rosemary Brittle
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 1 sheet (about 9 by 11 inches)
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 1 sheet (about 9 by 11 inches)
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Yield: Makes 1 sheet (about 9 by 11 inches)
Makes 1 sheet (about 9 by 11 inches)
Ingredients
Ingredients
- 1/2 cup pine nuts
- 1 tablespoon coarsely chopped fresh rosemary
- 1/2 teaspoon salt
- Basic Brittle
Directions
Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
Reviews (1)
Add Rating & Review
18 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
09/26/2011
A tip with this recipe - if you add the pine nuts at the beginning of the second cooking stage (the stage that lasts about 8 minutes) the nuts will burn. I added them in in the last minute or so of the cooking process and the pine nuts get lightly toasted but won't burn.
Reviews (1)
Add Rating & Review
18 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
1
1 star values:
0
Add Rating & Review
18 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
1
1 star values:
0
18 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
1
1 star values:
0
18 Ratings
5 star values:
8
4 star values:
5
3 star values:
4
2 star values:
1
1 star values:
0
- 5 star values:
- 8
- 4 star values:
- 5
- 3 star values:
- 4
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
09/26/2011
A tip with this recipe - if you add the pine nuts at the beginning of the second cooking stage (the stage that lasts about 8 minutes) the nuts will burn. I added them in in the last minute or so of the cooking process and the pine nuts get lightly toasted but won't burn.
Martha Stewart Member
Rating: Unrated
09/26/2011
A tip with this recipe - if you add the pine nuts at the beginning of the second cooking stage (the stage that lasts about 8 minutes) the nuts will burn. I added them in in the last minute or so of the cooking process and the pine nuts get lightly toasted but won't burn.
Rating: Unrated
All Reviews for Pine Nut and Rosemary Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pine Nut and Rosemary Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
