Salted Pine Nut Toffee Recipe

Photograph: William Brinson

My grandfather, after whom I used to be named, feeble to grab me to Mets video games when I used to be small. Conception to be one of my most tantalizing recollections of those video games used to be the salted nuts they supplied within the stands—they had been my favourite. This dessert is my interpretation of the salty nuts I feeble to fragment with my grandfather. Sweetened up with a buttery, creamy caramel, here is unquestionably mind-blowing with ice cream.

• 1 cup pine nuts
• 1 cup sugar
• 2 tablespoons kosher salt
• 3 tablespoons heavy cream
• 3 tablespoons unsalted butter

1. In a medium saucepan over medium warmth, toast the pine nuts except golden, 1 to 2 minutes. Add the sugar and cook dinner, stirring once in a while, except it begins to soften and caramelize, 4 to 5 minutes. Add the salt and heavy cream—this may maybe bubble up profusely.
2. Once the bubbles dissipate, add the butter; decrease the warmth to medium-low, and proceed to cook dinner for 2 minutes, or except it reaches the consistency of thick cream and coats the back of a spoon.
3. Pour the combination out onto a sheet pan and let stand at room temperature except it solidifies a small bit and becomes chewy. To wait on, carve back into chunk-measurement pieces.