- Level
- very easy
- Prep Time
- 15 min
- Total Time
- 40 min
- Makes
- 1 lb (500 g) brittle
Ingredients
- 1 1/2 cups
- sugar
- 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
Directions
- Step 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.
- Step 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).
- Step 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.
- Step 4
- Break candy into pieces. Layer between pieces of waxed paper in airtight container for up to 2 weeks.
Tips
If you don't have a candy thermometer, test candy doneness by dropping a teaspoonful of the hot syrup into a cup of cold water. At the soft ball stage, the syrup will form a malleable ball. At the hard crack stage, the syrup will form hard brittle threads.
Nutritional Facts
- Per:
- Calories:
- 160
- Fat:
- 6
- Saturated Fat:
- 2
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 25
- Fibre:
- 1
- Sugar:
- 24
- Sugar Alcohols:
- Cholesterol:
- 5 mg
- Protein:
- 1
- Iron:
- Sodium:
- 240 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
