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Chocolate-Dipped Lavender Pine Nut Brittle

Take a trip to the south of France with is uniquely flavored brittle and the novel Chocolate by Joanne Harris. Vianne, a chocolatier, lends her magic to creating lush chocolates and in the process wins over an entire town.—Taste of Home Test Kitchen

24 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

1 tablespoon butter, melted
3 cups sugar
1 cup light corn syrup
1/2 cup water
4-1/2 cups pine nuts
1/4 cup butter, softened
2 teaspoons baking soda
2 teaspoons vanilla extract
1 teaspoon dried lavender flowers
1/2 teaspoon salt
1 pound dark chocolate candy coating, coarsely chopped

Directions

Grease two 15-in. x 10-in. x 1-in. pans with melted butter; set
aside.
In a large saucepan, combine the sugar, corn syrup and water. Cook,
without stirring, over medium heat until a candy thermometer reads
230° (thread stage). Carefully add pine nuts; cook and stir
constantly until mixture reaches 300° (hard-crack stage).
Remove from the heat; stir in the softened butter, baking soda,
vanilla, lavender and salt. Immediately pour into prepared pans.
Spread to 1/4-in. thickness. Cool before breaking into pieces.
In a microwave, melt chocolate coating; stir until smooth. Dip each

2 of 2

Chocolate-Dipped Lavender Pine Nut Brittle (continued)

Directions (continued)

candy piece halfway into the melted chocolate; allow excess to drip
off. Place on waxed paper and let stand until set. Store in an
airtight container. Yield: 3 pounds.

Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts: 2 ounces equals 390 calories, 21 g fat (7 g saturated fat), 6 mg cholesterol, 191 mg sodium, 49 g carbohydrate, 1 g fiber, 7 g protein.