PINE NUT BRITTLE
1 cup (250 ml) sugar
½ cup (125 ml) light corn syrup
¼ cup (60 ml) water1 cup (250 ml)
1 cup (250 ml) pine nuts, toasted
2 tbsp (30 ml) butter
2 tsp (10 ml) vanilla extract
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) flake salt
- Line a baking sheet with parchment paper and spray with non-stick cooking spray.
- In a medium saucepan over medium heat, add sugar, corn syrup and water. Stir until mixture starts to bubble. Place a candy thermometer on side of saucepan and cook, without stirring, until thermometer reads 305 F (180 C). Mixture should be golden brown. Add pine nuts and stir to coat. Remove from heat and stir in butter, vanilla and baking soda.
- Pour mixture over lined baking sheet, spread in a thin layer with a spatula. Sprinkle with flake salt and let set for 20 minutes.
- Break apart and store, open on counter, up to two weeks.