This pine nut brittle is easy to make and can be broken up into little shards and scattered on your dish of choice!
Note: Cooking time shown also includes inactive cooldown time.
Courtesy of Tundra executive chef Kevin Prendergast
Combine sugar, butter, corn syrup and cream in a pot and bring to a boil. Heat until the sugar is dissolved (approximately 5-8 minutes).
Remove pot from heat and stir in salt, pepper, cayenne pepper and toasted pine nuts. Mix vigorously until well incorporated.
Pour onto a silicone lined sheet pan and bake at 350°F for 3-5 minutes until golden brown.
Allow to cool completely – at least one hour.
Then, break the brittle into pieces and store in an airtight container at room temperature.
Note: if your brittle isn’t brittle enough to break into pieces, pop it in the freezer for 10-15 minutes, until it hardens enough to snap easily.