Rosemary and pine nut brittle

Lovely crunchy, salty, rosemary scented pine nut brittle. Your guests will adore it as it’s so different, great for the holidays and easy to make.

MAKES ABOUT 2 DOZEN PIECES

2 cups sugar
2 ½ cups pine nuts, toasted until light golden
8 tbsp. unsalted butter
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely ground sea salt

Heat the sugar in a 4-qt. 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 each of the rosemary and salt, and then pour onto a parchment paper-lined baking sheet, spreading to create an even layer; sprinkle with the remaining rosemary and salt while warm. Let cool completely and then break into bite-size pieces.
Store in an airtight container between sheets of wax paper.