I’m a little…okay, a lot, behind on the holiday gift train. Seriously. 4 days before Christmas? Most of the parties are already over, but I digress. I may be super duper late with this recipe in blogger-world, but if you’re still needing a Christmas gift, a stocking stuffer, or a wonderfully tasty snack for Santa’s platter, or you know, just to snack on while your wrapping presents, this salted rosemary pecan brittle is amazing.
It is different from the typical peanut brittle. That was the original direction I was going with the recipe, but somehow things got away from me and I ended up with a wonderful version of brittle that I know I’m going to be making over and over again.
I switched out the peanuts for buttery pecans. Pecans are totally my favorite nut – I love the flavor, the texture, all of it. You’re welcome to use whatever nut you enjoy most. Almonds (I would use sliced), peanuts, or even pine nuts would all be great here. I found a rosemary bush in my new backyard (we moved recently) and decided to throw some in to see how all the flavors would play. The rosemary adds a lovely flavor to the brittle that isn’t too overpowering, but you definitely taste it. If you aren’t a huge rosemary fan, you could choose to omit it.
Finally, you have to salt this stuff. It cuts through the sweetness perfectly, while bringing out the flavor of the rosemary and the pecans. It’s the perfect finish to the brittle, and you definitely need to stir half in and sprinkle half on top. The salt on top allows the salty flavor to start off each bite on the right note.
The best part? This stuff wraps up beautifully for gifts, is super impressive, and no one will know it took 15 minutes max of active time for you to make the whole batch. Score!
Happy holidays everyone – I hope you all enjoy the best days of family, friends, and food! Xoxo
- 2 cups sugar
- 2 cups pecans, roughly chopped
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon course ground sea salt
- Line a large cookie sheet with parchment paper or a Silpat baking liner. Place in an oven heated to 200 degrees F until ready to use.
- Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color, or about 250 degrees F on a candy thermometer. Stir in pecans, and then butter. Allow to cook for about two minutes, stirring constantly, or until completely combined and butter is incorporated, this will be 300 degrees F on a candy thermometer. Stir in half of the rosemary and half of the sea salt. Remove from heat.
- Working quickly, grab your cookie sheet from the oven and turn the mixture out onto the pan and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle remaining rosemary and salt on top, while brittle is still warm.
- Allow to cool completely--at least one hour--then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.