For starters, I’ve never made brittle of any kind before, but I jumped at the chance to try out Pine Nut Brittle when I came across the recipe at Food52.
And it’s pretty good. Not quite as mind blowing as I was hoping, but I think that’s my own fault.
I cooked the sugar a little bit longer than I should have and, in my opinion, the recipe called for much more salt than was needed. Next time I’ll keep an eye on the temperature a bit more and cut the salt down by about two thirds.
That’s not to say that I won’t be eating it. I mean it’s not like we have a ton of sugary snacks lying around right now or anything. Oh, wait…