Pine nuts have a very distinctive flavour – delicate and slightly sweet. Their soft texture is a great contrast to the crunchy brittle, and the mix of sweet and salty adds an unexpected kick to this treat. Salted caramel and rosemary pine nut brittle is perfect for sharing, as you can snap it into as many pieces as you’d like!
Recipe by Brigitte Tomma
Salted caramel and rosemary pine nut brittle
- 400g (2 cups) brown sugar
- 250g pine nuts
- 125g butter
- 15ml (1 tbsp) fresh rosemary, finely chopped
- 15ml (1 tbsp) kosher salt
Line a baking tray with baking paper.
Heat the sugar in a heavy-based saucepan over medium-high heat and cook, stirring with a wooden spoon, until it becomes a liquid golden caramel.
Add the pine nuts and then the butter, and stir until the butter is fully absorbed by the caramel.
Stir in half of the rosemary and half of the salt, then pour into the prepared baking tray, spreading to create an even layer. Sprinkle with the remaining rosemary and salt while still warm.
Allow to cool completely. Break into large shards to serve