Pine Nut Brittle

1. 1

   Line a 13-by-9 inch jelly-roll pan with parchment or wax paper, then lightly grease the paper with nonstick cooking spray or butter.

2. 2

   In a large, heavy-bottomed saucepan, stir the sugar and water together.

3. 3

   Add the butter and corn syrup and clip a candy thermometer to the side of the pan.

4. 4

   Place the pan over medium-high heat and bring the mixture a boil.

5. 5

   Turn up the heat to high and continue to cook until the mixture turns deep golden brown and registers 350F on the candy thermometer.

6. 6

   Immediately turn off the heat and very carefully remove the candy thermometer.

7. 7

   Stir in the salt with a large wooden spoon, a slotted metal spoon, or a heatproof spatula, then stir in the pine nuts.

8. 8

   Make sure the caramel coats all the nuts.

9. 9

   Turn the mixture out onto the jelly-roll pan, and using a spatula, spread it toward the sides of the pan so the nuts are in a single layer.

10. 10

    Let the brittle cool completely before breaking it into pieces and storing in an airtight plastic container.

11. 11

    Keep in a cool, dry place for up to 2 weeks.

No additional tips available.