Garlic Rosemary Pine Nut Brittle | Dinner at Eight

If you read the title and were instantly perplexed, this IS a garlic dessert. Yes sticky, smelly, sweet garlic and it is wonderful. I too was skeptical of  garlic in a dessert, but when the Dinner at Eight ladies asked me if I would like to take care of dessert for their garlic themed Southern dinner last month, I was excited by the challenge of creating an appetizing garlic dessert.

Garlic rosemary pine nut brittle is super simple to make. There are only five ingredients and it takes less than 20 minutes to complete. In no time you too can be snacking on this addictively delicious garlic brittle.  Seriously, it is deliriously addictive. The toasty caramel notes of the brittle marry perfectly with the sticky toffee sweetness of the garlic. The pine nuts add great texture and the earthy floral essence of the rosemary help to balance the pungent garlic aroma. This brittle is more on the savory side, but paired with a honey garlic mouse you have the perfect duo of sweet and savory. It is so good I had to share this recipe and I encourage you to make it.

Garlic dessert. I never thought I would ever make it. I never thought I would enjoy it so much!

If you are not familiar with Dinner at Eight check it out and join us for the next dinner!

 

Garlic Rosemary Pine Nut Brittle

2 ½ cups pine nuts

2 cups of sugar

1 stick of butter

1 tbsp finely chopped rosemary

½ tbsp sea salt

1 clove garlic thinly sliced

Place sugar in a heavy saucepan over medium high heat. Stir with a wooden spoon until sugar begins to melt. Once sugar is melted allow to cooked for 10 minutes or until it becomes a caramel color.

Stir in pine nuts and butter. Continue to stir until butter is fully melted. Add thin garlic slices.

Turn mixture onto parchment lined sheet pan and spread out to desired thickness. Sprinkle rosemary and sea salt over the top once the mixture is spread.

Allow to cool completely for at least 1 hour. Break into brittle pieces once cooled.

* Optional: rather than add thin slices of garlic you can choose to take the whole garlic clove and rub it over the cooled and hardened brittle. It will have the same garlic kick without the difficult slicing involved.

 

For the Honey Garlic Mousse I used this lovely recipe: http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/

10 Comments on Garlic Rosemary Pine Nut Brittle | Dinner at Eight

  1. Lori @ Lemons and Lavender
    March 8, 2012 at 4:53 pm (3 years ago)

    Wow! I’m so intrigued with this idea. Garlic in dessert? Who would have thought!

    (And you may need to adjust your list of ingredients. I don’t see the sugar listed.)

  2. Adrianna from A Cozy Kitchen
    March 8, 2012 at 6:23 pm (3 years ago)

    Whoa. Weird. This looks really delicious. I wanna try this. But geez! 2 1/2 cups of pine nuts?! #cashmoney

  3. Gastronomer
    March 8, 2012 at 10:50 pm (3 years ago)

    I agree with Adrianna’s #cashmoney sentiments! Perhaps I can make this with peanuts? Peanuts are very southern.

  4. banana wonder
    March 9, 2012 at 8:02 am (3 years ago)

    whoa, garlic! I thought I misread that at first. Very bold!

  5. Esi
    March 10, 2012 at 4:38 am (3 years ago)

    This was fun to make

  6. android market
    April 12, 2012 at 2:58 pm (3 years ago)

    Wow, incredible blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your web site is wonderful, let alone the content!. Thanks For Your article about Garlic Rosemary Pine Nut Brittle | Dinner at Eight .

  7. fruitsnack08
    June 28, 2012 at 12:13 pm (2 years ago)

    How much sugar??

  8. Douglas
    July 26, 2013 at 5:34 pm (1 year ago)

    I am very eager to try this! Regarding the Honey garlic mousse, how did you incorporate garlic? The recipe doesn’t specify?

    Thanks!

  9. Amy Brummond
    October 13, 2013 at 12:13 am (1 year ago)

    How much garlic is added with the sugar in the first stage of this recipe? Perhaps I am overlooking
    It on the ingredient list, but the only garlic I see is the sliced garlic added @ the end. Thanks for any clarification.

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