Spiced Piñon Brittle

Photo: Annabelle Breakey; Styling: Karen Shinto

This crunchy topping gets a delicately spicy flavor from chili powder and cloves. Prep and Cook Time: 30 minutes. Notes: Though this recipe isn't difficult, it does require vigilance. When cooking the sugar, be sure to stir constantly—it can burn easily. Store in an airtight container at room temperature for up to 2 weeks.

Yield: Makes 3 cups; 12 servings (serving size: 1/4 cup)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 28%
  • Protein: 2.1g
  • Fat: 4.5g
  • Saturated fat: 0.7g
  • Carbohydrate: 26g
  • Fiber: 0.5g
  • Sodium: 99mg
  • Cholesterol: 0.0mg

Ingredients

  • 3/4 cup shelled piñon or pine nuts (see Notes for hot fudge piñon sauce, at far left)
  • 1 1/2 cups sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Preparation

  1. 1. Line a baking sheet with parchment paper and grease paper well.
  2. 2. In a small frying pan over low heat, toast nuts until they turn light golden brown, 7 to 10 minutes.
  3. 3. In a nonstick frying pan over medium heat, combine sugar, chili powder, cloves, and salt. Cook, stirring constantly, until mixture is smooth and dark brown. If mixture is darkening too quickly, remove from heat, stir well, then return to heat. When sugar is entirely melted, stir in nuts.
  4. 4. Quickly pour mixture onto parchment paper and spread 1/8 to 1/4 in. thick. Let cool until hard, then break into pieces.
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