Pine nuts have been around since forever, but I really only started eating them about 5 years ago. My mom, who becomes obsessed with food fads, heard from someone at her workplace that pine nuts were the next super wonder food. Next thing you know, we had a 5 kg bag of pine nuts sitting in the pantry and pine nuts were appearing in everything.
I mainly used them in salads, but it’s too bad that my mom finished eating them before I thought of using them in sweets. You can basically substitute them for any nuts and once I had a fantastic pine nut tart that was similar to a pecan pie.
Since pine nuts are a softer nut, it makes a lot of sense to use them in a brittle that you want crunchy, but not tooth shattering. I’ve never been a huge fan of nut brittles, they always seem too hard, too sweet and a bit dangerous, due to the sharp edges. Chang’s pine nut brittle is supposed to be softer thanks to the pine nuts and sugars he uses.
To be honest, I’m not too sure if the isomalt and gluecose make that much of a difference. Since I’m not a big brittle eater, I’m not too sure if the brittle is that much softer.
I will say that I really like this brittle. The toastiness of the pine nuts and the slight sweetness of the candy go together really well. Maybe I can be a brittle fan after all!