Pine Nut Brittle
Kimberly Hasselbrink, the writer and photographer behind The Year in Food, tuned us into this great recipe from Food52, which features pine nuts in a crunchy, salty, rosemary-scented brittle.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
- Wax paper
- Airtight container
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups sugar
- 2 1⁄2 cups pine nuts
- 8 tbsp. unsalted butter
- 1 tbsp. finely chopped fresh rosemary
- 1 tbsp. finely ground sea salt
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