This recipe was originally published in Just Five , a weekly column on the Sauce Magazine blog.
Line a baking sheet with parchment paper and set aside.
Toast the pine nuts in a dry skillet, stirring constantly until lightly browned, about 3 minutes. Imediately pour onto a plate to cool.
Place the sugar in a heavy saucepan over high heat with about 2 tablespoons of water, stirring constantly with a wooden spoon until the sugar begins to melt.
Lower the heat to medium-high, and keep stirring until the sugar melts completely.
Stop stirring and watch for the sugar to turn a medium caramel color, about 10 to 15 minutes. Do not walk away; do not overcook. If you have a candy thermometer, you want it to reach 295 degrees.
Stir the butter, toasted pine nuts, half of the rosemary and œ teaspoon of salt into the caramel. Keep over medium heat, and stir constantly for 2 minutes.
Remove from heat and pour the mixture onto the lined baking sheet. Sprinkle the remaining salt and rosemary on top, as well as the orange zest. Let cool completely, at least 1 hour.
Once cool, break into pieces and serve.
2 cups sugar
1 stick unsalted butter
2 Tbsp. freshly chopped rosemary, divided
1 tsp. finely ground sea salt
2 Tbsp. freshly grated orange zest
This article appears in June 2012.