Chocolate-Dipped Lavender Pine Nut Brittle |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Take a trip to the south of France with is uniquely flavored brittle and the novel Chocolate by Joanne Harris. Vianne, a chocolatier, lends her magic to creating lush chocolates and in the process wins over an entire town. Ingredients:
1 tablespoon butter, melted |
3 cups sugar |
1 cup light corn syrup |
1/2 cup water |
4-1/2 cups pine nuts |
1/4 cup butter, softened |
2 teaspoons baking soda |
2 teaspoons vanilla extract |
1 teaspoon dried lavender flowers |
1/2 teaspoon salt |
1 pound dark chocolate candy coating, coarsely chopped |
Directions:
1. Grease two 15-in. x 10-in. x 1-in. pans with melted butter; set aside.
2. In a large saucepan, combine the sugar, corn syrup and water. Cook, without stirring, over medium heat until a candy thermometer reads 230° (thread stage). Carefully add pine nuts; cook and stir constantly until mixture reaches 300° (hard-crack stage).
3. Remove from the heat; stir in the softened butter, baking soda, vanilla, lavender and salt. Immediately pour into prepared pans. Spread to 1/4-in. thickness. Cool before breaking into pieces.
4. In a microwave, melt chocolate coating; stir until smooth. Dip each candy piece halfway into the melted chocolate; allow excess to drip off. Place on waxed paper and let stand until set. Store in an airtight container. Yield: 3 pounds.
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