Pine Nut Brittle (Crocante)

Pine Nut Brittle (Crocante)

The most descriptive word for this would be “addictive”. I made the crocante planning to serve it with not-yet-made ice cream in a couple of days (the crocante can be kept for up to 2 weeks – theoretically speaking). But it was all eaten the same day and I ended up making another batch of the crocante for my project…

The crocante is not teeth-breaking hard; it’s very porcelain crowns-friendly :).

Adapted from “Dolce Italiano”

Makes about 2 cups


  • 1 cup granulated sugar
  • 2 tbsp water
  • 2 tbsp unsalted butter
  • 2 tbsp light corn syrup
  • 1 tsp kosher salt
  • 1 cup pine nuts


Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat. Lightly grease the parchment if using. Set aside.

In a heavy medium saucepan over medium-high heat, combine together the sugar, water, butter, corn syrup, and salt. Cook, stirring, until the butter melts and the sugar dissolves, then raise the heat to high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the mixture turns deep golden brown in color and registers 350F. Take off the heat and stir in the pine nuts with a wooden spoon. Make sure the caramel coats all the nuts. Turn the mixture out onto the prepared pan and, using a buttered heat-resistant spatula, spread it so the nuts are in a single layer. Let the brittle cool completely before braking it into pieces. Keep in an airtight container in a cool, dry place for up to 2 weeks.

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17 Responses to “Pine Nut Brittle (Crocante)”

  1. I really can imagine that being so additive! Especially with pinenuts! I would have had the same problem, mine would not make it to the ice-cream!

  2. What a fun twist on a tasty dessert :). I like that you can profess to its deliciousness based on how quickly it disappeared :D.

  3. Brittle.. the scourge of all dentists, and yet, so so delicious.. :)

  4. I love brittle and I love pine nuts…so I’ll be all over these if you’d let me close enough to them!! But then again, I would advise you not to…because I can almost guarantee that your croquant wouldn’t make it to the ice cream!!

    Can’t wait to see what you are whipping up!!

  5. That picture is just absolutely stunning!

  6. i like brittle, but there’s nothing worse than practically cracking a tooth while trying to enjoy a bite. i love that you proclaim this crowns-friendly. :)

  7. It look very pretty and delicious in the cellophane!

  8. I just got a huge bag of pine nuts from a very generous blogger friend. Vera this a such a perfect idea. I often make pistachio and hazelnut brittle but never actually thought of using pine nuts! Lovely!

  9. Rita, Sophie, Y, Christy, Helen, Grace, Linda, Meeta, thank you very much for stopping by and leaving the comments. I truly appreciate it!

    Grace, this particular one is not so hard, thanks to the soft pine nuts and added butter. It’s safe for your teeth :).

  10. This wouldn’t last 2 minutes let alone 2 weeks in my house. :D

  11. Dragon, I can understand that :).

  12. this is the second time IN A RIW i’m making this for a dinner party. seved with basil ice cream. i’ve then also wrapped up little baggies like in the photo on this page and given them out as gifts after dinner….

  13. did i say RIW? I meant ROW.

  14. Not really a huge fan. I miss the salty, peanut taste of peanut brittle. This recipe just tastes like very mildly singed sugar.

  15. MJ, I’m glad you liked it enough to make twice!

    Sarah, well, this recipe is more for pine nut fans. Is there any possibility you didn’t cook your caramel long enough? Or probably forgot to add salt (no offense)?

  16. 350??? My sugar started burning at 220! Unfortunately made a double batch and had to throw it all away.

  17. Just made a batch of this (first attempt at anything candy, no less), I added a couple tablespoons of ground anise and a couple teaspoons of cardamon to the initial sugar mixture. Very nice, thanks for sharing the recipe!

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