- Prep Time
- 15 mins
- Total Time
- 40 mins
- 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
Method
- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (40 g):
- Calories:
- 160
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 25 g
- Fibre:
- 1 g
- Sugar:
- 24 g
- Cholesterol:
- 5 mg
- Protein:
- 1 g
- Sodium:
- 240 mg