Pine Nut Brittle (Crocanti)

1. 1

   Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat.

2. 2

   Lightly grease the parchment if using.

3. 3

   Set aside.

4. 4

   In a heavy medium saucepan over medium-high heat, combine together the sugar, water, butter, corn syrup, and salt.

5. 5

   Cook, stirring, until the butter melts and the sugar dissolves, then raise the heat to high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the mixture turns deep golden brown in color and registers 350F on a candy thermometer.

6. 6

   Remove from the heat and stir in the pine nuts with a wooden spoon.

7. 7

   Make sure the caramel coats all the nuts.

8. 8

   Turn the mixture out onto the prepared sheet pan and, using a buttered heat-resistant spatula, spread it so the nuts are in a single layer.

9. 9

   Let the brittle cool completely before breaking it into pieces.

10. 10

    Keep in an airtight container in a cool, dry area for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.