I never, ever thought I would be one to make candy. Never even considered it. Too much measuring, timing, and realizing how much sugar is actually in the stuff. Not for me. I’ll stick to wrapping things in bacon and mixing drinks. But then on one beautiful summer day, there it was, circled by gansie in a recent issue of Gourmet she sent my way:
Genius. I figured I had pretty much thought of every way to use a pine nut, but i had never turned it into a brittle. And why not? I love peanut brittle but had never considered making it at home, much less replacing the peanut with a more exciting nut. And it’s super-easy. No candy thermometer or any of that junk needed — just a pot, sugar, water, and plenty of the p-nuts.
Check out gourmet’s recipe for the deets, but in the meantime here’s a photo play-by-play:Read More›