Serves: 8
Total Calories: 96
Line a baking sheet with nonstick aluminum paper. Set aside.
Place the pine nuts, butter, and salt in a small bowl and blend.
Place the sugar and water in a heavy medium skillet over medium heat, stirring occasionally, for 4 to 6 minutes, or until the sugar begins to dissolve. Raise the heat to medium-high and cook for 7 to 10 minutes, or until the sugar turns a deep amber color, swirling the pan occasionally. Add the pine nut mixture and blend with a wooden spoon to coat the pine nuts evenly. Immediately pour the pine nut mixture on the prepared baking sheet and use a wooden spoon to spread it in a thin layer. Allow the mixture to cool for 30 minutes. When the pine nut mixture is cool, place it in a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Pine Nut Brittle can be kept in an airtight container in the refrigerator for up to 2 months or in the freezer for 6 months.
NOTE: For a more robust flavor, the pine nuts can be toasted before they are added to the caramelized sugar mixture. Place the pine nuts in a single layer in a pan and bake in a preheated 350°F. oven for 10 to 15 minutes, or until golden brown and fragrant.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Pine Nut Brittle recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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