Pinenut Brittle (Italian Croccantes aux Pignons de Pin)

Do you need a good recipe this holiday season for a nice homemade gift? This Italian brittle is beautiful and delicious and a snap to make. Traditionally, it is made with almonds but this version is from Gina DePalma and has a little twist - she makes it with pine nuts. You can certainly make it with whatever nuts you like. I've made it with hazelnuts and that is nice, too. Gina also crumbles it up as uses it as a topping for cheesecakes at Babbo. I've also included some links to some more homemade treats you can make from other bloggers at the end of this post.

2 cups granulated sugar
¼ cup water
4 Tbsp. (½ stick or 2 oz) unsalted butter
4 Tbsp. light corn syrup
2 tsp. sea salt
2 cups pinenuts

Line a 9x13" jelly-roll pan with parchment or wax paper, then lightly grease the paper with nonstick cooking spray or butter.

In a large, heavy-bottomed saucepan, stir the sugar and water together. Add the butter and corn syrup and clip a candy thermometer to the side of the pan. Place the pan over medium-high heat and bring the mixture to a boil.

Turn up the heat to high and continue to cook until the mixture turns deep golden brown and registers 350°F on the candy thermometer.

Makes about 4 cups.