Chocolate Dipped Rosemary Almond Brittle

This almond brittle is a simple upgrade on the classic. Fresh rosemary adds a subtle savory note that keeps the caramel from tasting flat, while dark chocolate and flaky salt bring in just enough contrast.

It’s a straightforward brittle recipe, just with a little more depth, and a lot more reason to reach for another piece.

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Here’s Why This Almond Brittle Recipe Works

Balanced sweetness: The combination of sugar and light corn syrup keeps the caramel smooth without turning grainy or overly hard.

Flavor upgrade: Fresh rosemary adds a subtle, savory note that complements the almonds instead of overpowering them.

Perfect texture control: Cooking to hard-crack stage ensures that signature brittle snap, not a chewy or sticky finish.

Lift from baking soda: A quick stir of baking soda creates tiny air pockets, giving the rosemary almond brittle a lighter, more delicate crunch.

For another homemade candy option with a completely different texture, try my brown sugar fudge.

Salted Almond Brittle with Rosemary

This rosemary almond brittle is a simple upgrade to the usual version. The rosemary gives it a little extra depth, and the dark chocolate and flaky salt make it feel like more than just another piece of candy.

If you like classic candy recipes, take a look at my English toffee recipe. It has that same crisp texture with a rich, buttery finish.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

5 from 27 votes

Chocolate Dipped Rosemary Almond Brittle

By Dahn Boquist

Crunchy, sweet, salty, buttery flavored almond brittle with a decadent hint of rosemary

If you make this recipe, please leave a star rating and comment.

Servings: 2 pounds

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Ingredients 

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For the Almond Brittle

• ▢ 2 cups granulated sugar, 400 grams
• ▢ ¾ cup light corn syrup, 255 grams
• ▢ ¼ cup water
• ▢ 2 cups sliced almonds, 225 grams
• ▢ 2 teaspoons salt
• ▢ 4 tablespoons butter, cubed
• ▢ 1 ½ tablespoons chopped fresh rosemary
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons baking soda

For the Topping of the Almond Brittle

• ▢ 2 teaspoons large-flake sea salt (such as Maldon), optional
• ▢ 6 ounces dark Chocolate, chopped

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Instructions 

For the Almond Brittle

• Line a 12 x 18-inch baking sheet with parchment paper or coat it well with nonstick spray.
• Measure all of the ingredients before you begin and keep them nearby. Once the syrup reaches temperature, you will need to work quickly.
• Clip a candy thermometer to a large saucepan. Add the sugar, corn syrup, and water, and place the pan over medium-high heat.
• Cook, stirring occasionally, until the mixture reaches 240°F.
• Stir in the almonds, salt, and butter. Continue cooking, stirring constantly, until the mixture reaches 300°F.
• Remove the pan from the heat. Stir in the rosemary and vanilla extract. Add the baking soda and stir just until it is evenly incorporated.
• Immediately pour the brittle onto the prepared baking sheet and spread it into an even layer about ¼ inch thick.
• Let the brittle cool completely, at least 1 hour, then break it into pieces.

Dip in Chocolate

• Place the chopped chocolate in a microwave-safe bowl. Microwave at low power in 15- to 20-second intervals, stirring after each one, until the chocolate is melted and smooth.
• Dip each piece of brittle partially in the melted chocolate and place it on a parchment-lined surface.
• Sprinkle with flaky sea salt, if using, and let the chocolate set completely. Store in an airtight container.

Notes

Work quickly once it hits temperature: After the brittle reaches 300°F, things move fast. Have your baking sheet ready and ingredients measured so you can pour and spread right away.

Don’t overmix after adding baking soda: Stir just until it’s incorporated. Overmixing will knock out the air bubbles and make the brittle dense instead of light and crisp.

Watch the color, not just the thermometer: The syrup should be a deep amber at 300°F. If it’s too pale, the flavor will be flat; too dark and it can taste bitter.

Use a heavy-bottomed pan: This helps prevent hot spots and reduces the risk of burning the sugar.

No candy thermometer?: Drop a small amount of the hot syrup into cold water. It should form hard, brittle threads that snap (hard-crack stage).

Spread quickly, but don’t stress about perfection: The brittle will start setting almost immediately. Get it roughly even, rustic is fine.

Chocolate melting tip: Use low power and short intervals. Chocolate scorches easily and won’t recover if overheated.

Storage: Store in an airtight container at room temperature. Keep it dry. Humidity will make brittle sticky.

 

Nutrition

Serving: 2ounces, Calories: 662kcal, Carbohydrates: 95g, Protein: 8g, Fat: 31g, Saturated Fat: 9g, Polyunsaturated Fat: 20g, Cholesterol: 17mg, Sodium: 1616mg, Fiber: 5g, Sugar: 86g

Nutrition information is automatically calculated, so should only be used as an approximation.

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