Info
- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
Can be made ahead of time.
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Pinon Brittle
Cookbook
Ingredients
- Vegetable oil, for the jelly roll pan
- 2 cups sugar
- 1 cup light corn syrup
- 2 tablespoons unsalted butter
- 2½ cups roasted pinon nuts
- 1 teaspoon baking soda
Equipment:
- Candy thermometer
- Jelly roll pan
Directions
Generously coat a jelly roll pan with vegetable oil. In a heavy saucepan, combine the sugar and corn syrup with ¼ cup water. Bring to a boil and cook until the mixture reaches the soft crack stage (250°). Add the butter and nuts. Return to the heat and cook to the hard crack stage (295°). Remove from the heat. Stir in the baking soda. Pour the brittle quickly over the oiled pan and spread as thin as possible wit a spatula. When the candy begins to harden, flip the brittle until completely cooled. Break into irregular pieces. Store in airtight containers.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 30 servings and includes 1 tablespoon of vegetable oil to coat the jelly pan.
162 kcal
1 % daily value
0 % daily value
0 % daily value
69 mg
26 mg
2 g
16 g
1 g
25 g
2 mg
51 mg
1 g
7 g
2 % daily value
