Pine Nut Brittle

Can you make a brittle for this dish without all these fancy sugars? Sure. But this brittle, developed by Christina Tosi, is easier to break, easier to eat and easier to crush than your average brittle. The isomalt, which along with the glucose, you can find suppliers of online, helps to keep the sweetness down, which is important to us, because the overall dish is sugary already. Ergo: a better brittle. Incidentally, this better brittle is excellent over ice cream too.