Pine Nut Brittle

  • Prep Time 15 min
  • Total Time 40 min
  • Makes: 1 lb (500 g) brittle


  • 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


  • 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.


If you don't have a candy thermometer, test candy doneness by dropping a teaspoonful of the hot syrup into a cup of cold water. At the soft ball stage, the syrup will form a malleable ball. At the hard crack stage, the syrup will form hard brittle threads.

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Nutrition Facts

  • Nutrition Description Per serving (40 g):
  • Calories 160
  • Fat 6 g
  • Saturated Fat 2 g
  • Carbs 25 g
  • Sugar 24 g
  • Protein 1 g
  • Cholesterol 5 mg
  • Fibre 1 g
  • Sodium 240 mg