From Molto Gusto, Mario Batali 2010
1 1/2 cups, (7 oz) pine nuts
1 1/2 T fresh rosemary leaves, rough chopped
2 T canola, grapeseed or mild olive oil
1 1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
3 T butter
3/8 t baking soda
1 t salt
One 1-inch thick lemon slice
Preheat to 350
Spread pine nuts on baking sheet and toast for 8-10 minutes, until lightly colored.
Transfer to a plate and let cool, then toss with rosemary.
Line a baking sheet with parchment paper and grease paper generously with the oil. Brush or rub an offset spatula or wooden spoon with oil. Set aside.
Combine sugar, water, corn syrup & butter in a medium heavy-bottomed saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Cook, without stirring, swirling pan occasionally, until caramel is golden brown, 8-10 minutes. (FYI--It took mine 15 minutes to turn golden brown. Start watching after 8 and keep an eye on it.)
Remove the pan from the heat and whisk in the baking soda and salt. Using offset spatula or spoon, quickly stir in nuts and rosemary until the nuts are thoroughly coated. Pour mixture onto parchment lined baking sheet then use lemon slice to spread and flatten the brittle. Let cool completely.
Break of cut brittle into small pieces. Lasts one week in air tight container.