Sweet Pine Nut Basil Bites

I won’t pretend that the idea to make savory desserts is new, it’s not. In fact, I use basil all of the time on this blog. Seriously. All of the time.

These little basil bites came about as a result of some homework for my chocolate class last week. The first version had far too much white chocolate ganache which confused all of my taste testers but when I reduced the chocolate to just a drizzle on the pine nut brittle, it took its rightful place as a refreshing flavor pairing with the sweet pine nut brittle.

The best part about these is that they are so easy to make and take no fancy kitchen equipment. While I think everyone should be equipped with a scale, a candy thermometer and a endless supply of icing bags, I know that just isn’t the case.

I’ve just watched the series finale of Castle (because apparently I was the only person still watching that show) and I’m so confused and upset that I’m going to need another batch of these to make myself feel better. Eating my feelings is too real right now.

Do you like making sweet treats savory and confusing all your friends? Tell me about your favorite ingredients!


  • ¾ Cup pine nuts
  • ½ Cup granulated sugar
  • 3 Tablespoons heavy cream
  • 1 Tablespoon basil, packed
  • ½ White chocolate chips


  • Prepare a tray with parchment paper and set aside.
  • In a pan over medium high heat, roast pine nuts until fragrant and just starting to turn brown. Remove from heat immediately so they won’t burn.
  • Meanwhile, put sugar in a pot over medium heat and let melt, swirling occasionally until melted and amber, about 8 minutes. Once this is done, remove from heat and pour pine nuts in with a wooden spoon. Use spoon to form small (anywhere from teaspoon to tablespoon-sized depending on preference) mounds of pine nut brittle on the prepared parchment paper. Let cool for about an hour.
  • When brittle has cooled, combine heavy cream and basil in a food processor and blend a few times to chop basil. While this is happening, put white chocolate chips in a microwave safe bowl and microwave for about 2 minutes, stirring every 20 seconds until completely melted. Add to food processor and pulse a few times to combine.
  • Add chocolate basil mixture to a plastic bag and cut a tiny hole in one corner. Use bag as you would an icing bag to drizzle the white chocolate ganache over the brittle. Let chocolate solidify before enjoying.