Pine Nut Brittle

Directions

1. 1
   Line a 13-by-9 inch jelly-roll pan with parchment or wax paper, then lightly grease the paper with nonstick cooking spray or butter.
2. 2
   In a large, heavy-bottomed saucepan, stir the sugar and water together.
3. 3
   Add the butter and corn syrup and clip a candy thermometer to the side of the pan.
4. 4
   Place the pan over medium-high heat and bring the mixture a boil.
5. 5
   Turn up the heat to high and continue to cook until the mixture turns deep golden brown and registers 350F on the candy thermometer.
6. 6
   Immediately turn off the heat and very carefully remove the candy thermometer.
7. 7
   Stir in the salt with a large wooden spoon, a slotted metal spoon, or a heatproof spatula, then stir in the pine nuts.
8. 8
   Make sure the caramel coats all the nuts.
9. 9
   Turn the mixture out onto the jelly-roll pan, and using a spatula, spread it toward the sides of the pan so the nuts are in a single layer.
10. 10
    Let the brittle cool completely before breaking it into pieces and storing in an airtight plastic container.
11. 11
    Keep in a cool, dry place for up to 2 weeks.