Pine Nut Brittle with Rosemary

Simple elegance: pine nuts, sugar, rosemary, butter, salt.

For your eyes only: it's caramel, people. Into a copper saucepan goes the sugar, a bit like an avalanche. Or waterfall? We couldn't decide.

Snow it is -- see the tracks?

Bring the sugar to a rolling boil ... you're a veritable Willy Wonka!

En route to caramel. Now that's science for you. Where's Harold Magee when you need him?

Finally, stage three, is clear and auburn caramel. Should you choose to abandon this project, stop here and dunk an apple.

It took a forest of pine trees to produce the nuts we needed. Makes pesto look like the peewees, no?

Why, hello lover. Is there anything about that pot that doesn't make you want to jump for joy?

And, as a reminder of the pine nuts' woodsy roots, here come the herbs: chopped rosemary. Trust us -- it's key.

Ms. T uses gray sea salt -- and so did we -- but just add the best version you have on hand.

This brave brittle's a thing of beauty even before it sets!

Do not pass go. Do not collect $200. Do not forget the parchment paper.

Using a wooden spatula, we spread the nutty caramel around a parchment lined sheet pan. Doesn't have to be perfect, but it's nice to have an even layer.

All the little pine nuts are waiting to be showered with salt. Go, Amanda, go!

And, how about a bit more rosemary, just for kicks?

Too pretty to break.

Shards of sweet and savory glory.

But not for long ...