Croccante - Italian Pine Nut Brittle
December 18, 2009 
Pine Nut Croccante
from Dolce Italiano
for a printer friendly recipe, click here
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.
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Reader Comments (11)
what a fabulous post! And those cakes look sooo amazing - happy birthday to Nick and Barry! Thanks for the link to my snowballs - they are delicious! I am going to make this brittle for my parents when I am in Seattle next week!
A warm-hearted post and I adore those birthday cakes. I wish I knew how to use fondant. I can see me making one big mess. I love how modern they look.
I came back to say that site held all my information, which is great. I have until 26th to decide what to do about square space.I'm really leaning....thanks for your help and happy birthday to your sons and Merry Christmas. Angela
Great looking cakes! Never tried to make brittle but this looks good.
I love Babbo (celebrated by birthday there a few years ago) and I love pinenuts - therefore, I'm sure to love this and must try it!
this looks wonderful! great blog...
Your brittle looks amazing! Thanks for sharing :)
I love those cakes Elaine! Happy birthday to your sons. Wow December is a busy month for you. Your home looks warm and inviting, I know the food is outstanding, what fortunate friends and family you have! Have a blessed holiday my friend.
xox,
Marie
looks good! thanks for the tip about the digital candy thermometer. will have to invest in one!
I can't say I've seen brittle before made with pinenuts. This looks like a delightful variation. Somehow, pinenuts to me just scream Christmas. Maybe because they are so pale and white.
Hope you had a lovely holiday!
Hi Elaine,,
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Let me know your thoughts or if you have any questions, and I’ll follow up right away-- feel free to contact me directly at madison@nutsonline.com. I’d be more than happy to tell you more about NutsOnline and provide any follow up detail you’d like!
Very Best Regards,
~Madison
Madison Harris
Relationship Manager, NutsOnline
madison@nutsonline.com