Okay, confession...I have never made brittle before and I had to make this twice (the first time being a total disaster) before I got it right. The thing I learned was you must work fast when you pour the brittle onto your prepared baking sheet and don’t mess with it too much or the texture will be way off. Also, if you have a silpat, use it instead of greasing the baking sheet and the brittle will come off like a dream, if you don’t...you should put it on your Christmas list! If you follow the instructions closely, you will have fantastic brittle in no time! This recipe is a great gift for the holidays.
Green Chile Pine Nut Brittle
Ingredients:
1/2 cup pine nuts
1 Tbsp butter
1/4 tsp salt
1 1/2 tsp green chile powder
1 1/2 cup sugar
1/2 cup water
Method:
Grease a baking sheet. Toast pine nuts in a dry skillet until lightly golden. In a small bowl combine the butter, salt and green chile powder. Add toasted pine nuts to the bowl.
In a heavy 2 quart saucepan, combine the sugar and water. Stirring until the sugar dissolves. Use a pastry brush dipped in water to brush down the sides of the pan t prevent sugar crystals from forming. Raise the heat to high, bringing the mixture to a full boil. Continue to boil without stirring until the mixture becomes a deep golden color (approx. 10 minutes).
Add the nut mixture to the sugar, stirring until coated. Immediately pour onto the prepared baking sheet. Allow to cool completely. Break into pieces.
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