Pine Nut And Rosemary Brittle Recipes

BASIC BRITTLE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet withcooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook,swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

SALTED ROSEMARY PECAN BRITTLE

Steps:

• Line a large cookie sheet with parchment paper or a Silpat baking liner. Place in an oven heated to 200 degrees F until ready to use.
• Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color, or about 250 degrees F on a candy thermometer. Stir in pecans, and then butter. Allow to cook for about two minutes, stirring constantly, or until completely combined and butter is incorporated, this will be 300 degrees F on a candy thermometer. Stir in half of the rosemary and half of the sea salt. Remove from heat.
• Working quickly, grab your cookie sheet from the oven and turn the mixture out onto the pan and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle remaining rosemary and salt on top, while brittle is still warm.
• Allow to cool completely-at least one hour-then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.

PINE NUT AND ROSEMARY BRITTLE

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.

SALTED CARAMEL AND ROSEMARY PINE NUT BRITTLE

Steps:

• 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

HOW TO MAKE ROSEMARY PINE NUT BRITTLE ICE CREAM | TASTING TABLE RECIPE

Steps:

• Make the rosemary pine nut brittle: Using a wooden spoon, stir sugar in a medium, heavy-bottom saucepan over high heat until the sugar melts, about 12 minutes. Adjust the heat to medium-low and continue to stir until the sugar has become a golden brown color, about 12 minutes. Add the pine nuts and butter and cook, stirring constantly, until the pine nuts have released their fragrance, about 3 minutes. Add half the rosemary and half the salt and remove from heat.
• Transfer the mixture to a parchment-lined baking sheet. Using a rubber spatula, spread the brittle to a ¼-inch thickness. Sprinkle the remaining rosemary and sea salt on top of the brittle and allow to cool at room temperature until completely hardened, about 1 hour. Once cooled, form into small clumps. Makes about 8 ounces.
• Make the ice cream: Build an ice bath and set aside. Put the egg yolks in a medium mixing bowl and set aside.
• In a medium saucepan over medium-high heat, combine the milk, sugar and salt. Bring to a simmer and cook, stirring constantly, until the sugar has dissolved, about 5 minutes. Remove from heat and gradually ladle the hot milk into the egg yolks, whisking to prevent the yolks from curdling. Pour the mixture back into the saucepan over medium heat and stir continuously until the mixture coats the back of a wooden spoon, about 4 minutes. Remove from the heat and strain through a sieve. Stir in the vanilla bean paste.
• Combine the hot custard and cream together and transfer to a 1-gallon resealable freezer bag; seal and submerge in the ice bath until completely chilled, about 20 minutes.
• Chill the bowl of your ice cream machine. Pour the chilled base into the bowl of the ice cream machine and follow the manufacturer's instructions to churn until the mixture is a soft-serve ice cream consistency, about 30 minutes.
• Using a rubber spatula, transfer the ice cream to an airtight container, gently folding in the brittle as you go. Press a sheet of parchment directly onto the surface of the ice cream. Cover the container with a lid and freeze until the ice cream is firm, about 4 hours.