My grandfather, after whom I was named, used to take me to Mets games when I was little. One of my most vibrant memories of those games was the salted nuts they sold in the stands—they were my favorite. This dessert is my interpretation of the salty nuts I used to share with my grandfather. Sweetened up with a buttery, creamy caramel, this is absolutely mind-blowing with ice cream.
- 1 cup pine nuts
- 1 cup sugar
- 2 tablespoons kosher salt
- 3 tablespoons heavy cream
- 3 tablespoons unsalted butter
- In a medium saucepan over medium heat, toast the pine nuts until golden, 1 to 2 minutes. Add the sugar and cook, stirring occasionally, until it begins to melt and caramelize, 4 to 5 minutes. Add the salt and heavy cream—it will bubble up profusely.
- Once the bubbles dissipate, add the butter; reduce the heat to medium-low, and continue to cook for 2 minutes, or until it reaches the consistency of thick cream and coats the back of a spoon.
- Pour the mixture out onto a sheet pan and let stand at room temperature until it solidifies slightly and becomes chewy. To serve, cut into bite-size pieces.