Pine Nut Brittle

Prep time: 15min
Total time: 40min
Makes: 1 lb (500 g) brittle
1 1/2 cups
375 mL
1/3 cup
corn syrup
75 mL
3/4 cup
pine nuts, lightly toasted
175 mL
3 tbsp
unsalted butter
45 mL
1 tsp
baking soda
5 mL
1 tsp
finely grated orange zest
5 mL
1 tsp
finely chopped fresh rosemary
5 mL
1 tsp
flaked sea salt or kosher salt
5 mL
Per serving (40 g):
6 g
saturated fat
2 g
25 g
24 g
1 g
5 mg
1 g
240 mg


  1. Line a baking sheet with parchment paper. Set aside. In large heavy saucepan, combine sugar, corn syrup and 1/2 cup (125 mL) water over medium-low heat, stirring until sugar is melted, about 5 min.

  2. Increase heat to medium and bring mixture to a boil. Cook, without stirring, until a candy thermometer inserted into syrup reaches soft ball stage, 235°F (118°C), 15 to 18 min. Occasionally brush inside of saucepan just above syrup with heatproof pastry brush dipped in cold water (this prevents hard bits of candy from forming around edge).

  3. Stir in pine nuts and butter. Continue to heat and cook, stirring constantly, until mixture reaches 300 °F (149°C), the hard crack stage. Mix in baking soda, orange zest, rosemary and salt. (Mixture will bubble up.) Immediately pour mixture onto prepared baking sheet and use a heatproof spatula to spread into 1/4-in. (5-mm) thick layer. Cool completely.

  4. Break candy into pieces. Layer between pieces of waxed paper in airtight container for up to 2 weeks.