Pine Nut Croccante
makes about 4 cups
- 2 cups granulated sugar
- 1/4 cup water
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter
- 4 tablespoons light corn syrup
- 2 teaspoons kosher salt
- 2 cups pine nuts
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.
In a large, heavy-bottomed saucepan, stir the sugar and water together. Add the butter and corn syrup and clip a candy thermometer to the side of the pan. Place the pan over medium-high heat and bring the mixture to a boil. Turn up the heat to high and continue to cook until the mixture turns deep golden brown and registers 350 degrees F on the candy thermometer.
Immediately turn off the heat and very carefully remove the candy thermometer. Stir in the salt with a large wooden spoon or a heatproof spatula, then stir in the pine nuts. Make sure the caramel coats all the nuts.
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. Let the brittle cool completely before breaking it into pieces and storing in an airtight plastic container. Keep in a cool, dry place for up to 2 weeks.
To prepare the brittle for a garnish or topping, break it into small pieces and then chop it using a large chef's knife. (I just broke mine apart).
If you'd like more ideas for neat holiday treats, how about these:
Heidi over at 101 Cookbooks has these beautiful Sparkling Cranberries and I'm definitely making these.
Delicious Days has fun Cocoa Hazelnut Spritz Cookies.
Gaby (my goddaughter) over at What's Gaby Cooking has some incredible Devil's Food Cake Snowballs.
Luisa, The Wednesday Chef, has pretty Cardamom Pistachio Cookies.
And Maggie at Dog Hill Kitchen has dairy-free Vanilla Bean Cupcakes.