PINE NUT BRITTLE (CROCANTI)
Adapted from "Dolce Italiano". A softer brittle - not the sort that will break your teeth!
Provided by Raquel Grinnell
Categories Nuts
Time 25m
Yield 2 cups, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat. Lightly grease the parchment if using. Set aside.
- In a heavy medium saucepan over medium-high heat, combine together the sugar, water, butter, corn syrup, and salt. Cook, stirring, until the butter melts and the sugar dissolves, then raise the heat to high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the mixture turns deep golden brown in color and registers 350F on a candy thermometer.
- Remove from the heat and stir in the pine nuts with a wooden spoon. Make sure the caramel coats all the nuts. Turn the mixture out onto the prepared sheet pan and, using a buttered heat-resistant spatula, spread it so the nuts are in a single layer. Let the brittle cool completely before breaking it into pieces. Keep in an airtight container in a cool, dry area for up to 2 weeks.
Nutrition Facts : Calories 201.1, Fat 11.5, SaturatedFat 2.1, Cholesterol 6.1, Sodium 177.8, Carbohydrate 25.1, Fiber 0.5, Sugar 21.6, Protein 1.9
NECTARINES WITH RICOTTA-VANILLA CREAM AND PINE-NUT BRITTLE
Provided by Kay Chun
Time 30m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss nectarines with 1 teaspoon sugar and lime juice in a bowl and let macerate, stirring occasionally, 10 to 15 minutes.
- Purée ricotta, milk, vanilla, and 3 teaspoon sugar in a blender until smooth. Transfer to a bowl and chill in freezer, stirring halfway through, until slightly thickened, 15 to 20 minutes.
- Line a 4-sided sheet pan with foil. Bring water and remaining 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until medium amber, 10 to 12 minutes. Stir in pine nuts, then immediately pour out onto foil, quickly spreading with a spatula as thinly as possible. Cool 5 minutes. Peel brittle from foil and break into pieces.
- Stir mint into nectarines and serve fruit with ricotta cream and pieces of brittle.
QUICK PEANUT BRITTLE
Break this salted peanut brittle into shards to decorate puds or give as a gift to a foodie friend. It will keep for several weeks in an airtight container
Provided by Liberty Mendez
Time 7m
Yield Makes 300g
Number Of Ingredients 3
Steps:
- Line a baking tray with baking parchment. Melt the sugar in a medium frying pan over a medium heat for 4-5 mins until caramelised - it should be a dark amber colour. Don't stir, as this causes the sugar to crystallise - instead, tilt the pan slowly so the sugar melts evenly.
- Add the peanuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. Will keep for several weeks in an airtight container.
Nutrition Facts : Calories 96 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
PINE NUT BRITTLE
Categories Dessert Low Sodium Pine Nut Spring Vegan Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 pieces
Number Of Ingredients 4
Steps:
- Spray heavy large baking sheet with vegetable oil spray. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 7 minutes. Immediately pour out mixture onto prepared baking sheet, sprinkle with pine nuts.
- Working quickly and carefully (mixture is very hot and hardens fast), press tip of knife into edges of caramel sheet and gently stretch in all directions until caramel becomes thin and transparent. Cool completely. Break brittle into irregular large pieces. (Brittle can be prepared 3 days ahead. Store in airtight container at room temperature.)
PINE NUT AND ROSEMARY BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
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- Scatter the pine nuts on the baking sheet and slide it in the oven just until the pine nuts are barely golden, 4 to 6 minutes. Transfer the pine nuts to a bowl and add the mixed seeds. Keep the baking sheet handy.
- In a heavy-bottomed saucepan over medium heat, combine the sugar and water and wait until the sugar dissolves.
- Add the butter and honey or corn syrup and stir until the butter melts. Carefully attach the sugar thermometer to the pan and bring to a boil. Continue to cook over medium heat, without stirring, until the mixture is a dark amber and reaches 349°F (176°C), 10 to 15 minutes. (It can feel like an eternity while you’re waiting for the mixture to reach this temperature, but keep in mind, once it goes over 284°F (140°C), it will shoot up pretty quickly. Consider yourself warned and be prepared to move swiftly when the moment arises. You may even want to pull the pan from the heat a couple degrees before 349°F as the residual heat will kick the temperature up even after it’s off the heat.)
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