1/4 cup water
1 cup sugar (if you want a more porous brittle, add a
pinch of cream of tartar to the sugar)
1/2 cup light corn syrup
1/4 tsp. salt
1 cup toasted pine nuts (see below)
coarsely ground/crushed cinnamon bark, if desired (it
gives it a forest-floor appearance!)
2 tbsps. softened butter
1 tsp. baking soda
The easiest way to toast nuts is to put them into a
heated and ungreased cast iron skillet - stir or shake them
about continually until they’re lightly browned (toasty -
i.e., not blackened) all around... this really brings
out the flavor of pine nuts! One more preface: Those without
candy-making experience will do well to use a candy
thermometer - you can test the candy without it, but the
timing is pretty critical, so it’s stressful to have to
worry about constant testing...
In a heavy small saucepan over medium heat, heat the
first 4 ingredients to boiling, stirring until the sugar is
dissolved; then stir in the nuts. Set the candy thermometer
with the bulb into the pan (this is why the pan needs to be
on the small side - otherwise, the mixture won’t be deep
enough for the thermometer to be of much use), clipping it
onto the side.
Continue cooking and stirring frequently until the
mixture is at 300 degrees (i.e., if you aren’t using a
thermometer, until it separates into brittle threads when
dropped into very cold water). Remove from heat and
immediately stir in butter and soda. (Many brittle recipes
call for a dash of vanilla extract - but it masks the
delicate, sharp flavor of the pine nuts.) Pour at once onto
a greased baking sheet... I just pour it as evenly as
possible around the sheet and let it settle; most recipes
suggest taking 2 forks, or using your greased hands, to
quickly lift and pull the mixture thin - didn’t work for
me with this recipe.
Cool thoroughly - then snap into pieces. Makes one pound
of brittle; store it tightly covered in a cool place, and it
will keep for months.
("Java-almond brittle" sounds good too! - stir
in some instant coffee crystals.)
