Wow! Chocolate Dipped Rosemary Almond Brittle! It’s crunchy, sweet, salty, buttery flavored almond brittle with a decadent hint of rosemary. When you didn’t think it could get any better we dipped the brittle in chocolate and sprinkled it with large crunchy flakes of sea salt. This chocolate dipped rosemary almond brittle is addictive!
If your looking for delicious holiday treats to pass out to your friends, it doesn’t get any better than chocolate dipped rosemary almond brittle. You might want to make an extra batch for yourself because I am telling you, this stuff is addictive!
Candy making doesn’t have to be intimidating and it doesn’t require special skills. A candy thermometer is very helpful but it isn’t necessary. If you don’t have a thermometer you can test the temperature by dropping a bit of the candy in cold water.
The recipe calls to cook the sugar syrup to 240°F then to add more ingredients and bring it up to 300°F. Both these temperatures can be determined by a test with cold water. At 240°F, sugar syrup is at a soft ball stage and will form a soft, flexible ball when dropped in cold water. When the sugar syrup reaches 300°F it is at a hard crack stage and will form hard brittle threads in the water.
How to make Chocolate Dipped Rosemary Almond Brittle:
This candy brings back memories of mom’s candy making of peanut brittle and how we loved the taste of that candy. This recipe for chocolate dipped rosemary almond brittle is a similar process but goes way beyond that old fashioned peanut brittle in taste!
What fun it is to cook a simple sugary water into a thick syrup, then stir in nuts and flavorings and transform it into a batch of delicious candy. The rosemary in this almond brittle adds a herby fresh taste, complimenting the crunchy almonds. Then, the dark chocolate and salt flakes really puts this nut brittle over the top!
The high temperatures needed in this recipe can lead to extreme injuries if you get any of the sugar syrup on you. The hot sticky sugar syrup will stick to your skin and cook your flesh in a hot minute so please use caution when making this or any other candy recipe.
And, no tasting until the candy has cooled!
Check out these recipes:
Chocolate Dipped Rosemary Almond Brittle
Yield 2 pounds
Crunchy, sweet, salty, buttery flavored almond brittle with a decadent hint of rosemary
For the Almond Brittle
- 2 cups sugar (400 grams)
- 3/4 cup light corn syrup (255 grams)
- 1/4 cup water
- 2 cups almond slices or almond slivers (225 grams)
- 2 teaspoons salt
- 4 tablespoons butter, cubed
- 1-1/2 tablespoons chopped fresh rosemary
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
For the Topping of the Almond Brittle
- 2 teaspoons large sea salt flakes (optional)
- 6 ounces dark Chocolate, chopped
For the Almond Brittle
- Line a 12 by 18 inch baking sheet with parchment paper or spray well with non-stick cooking spray.
- Have all your ingredients measured and close by so you can work quickly.
- Place a candy thermometer (see notes if you don’t have a candy thermometer) on a large saucepan and stir in the sugar, corn syrup and water.
- Cook over medium high heat stirring only occasionally until the candy thermometer reads 240° (or soft-ball stage, see notes).
- Stir in almonds, salt and butter; cook stirring constantly until thermometer reads 300° (or hard-crack stage, see notes).
- Remove the pan from heat and stir in rosemary and vanilla extract then add the baking soda and only stir enough to distribute the baking soda then immediately pour onto the prepared baking pans, and quickly spread to 1/4-inch thickness.
- Allow to cool completely for at least 1 hour.
- Break into pieces.
Dipping in Chocolate
- Place the chocolate in a microwavable bowl. Microwave on low power for 15 to 20 seconds at a time, stirring then returning to the microwave for another 15 to 20 seconds. Repeat doing this until the chocolate is melted.
- Dip the pieces of almond brittle in the chocolate, coating just a portion of the brittle. Place the dipped pieces on a sheet of parchment paper then sprinkle with large flaked sea salt and let cool until the chocolate is completely set.
- Store in an airtight container.
- If you don't have a candy thermometer, place a glass of cold water next to your workspace. To test the temperature of the sugar syrup place a small drop of the sugar syrup in the water.
- At 240°F, sugar syrup is at a soft ball stage and will form a soft, flexible ball when dropped in the cold water.
- When the sugar syrup reaches 300°F it is at a hard crack stage and will form hard brittle threads in the water.
A safety tip:
- Keep young children, pets and other trip hazards/distractions out of the kitchen.
- It is a good idea to have a bowl of ice water near by. If you happen to get any hot sugar syrup on you, quickly douse it with the ice water to stop the hot syrup from cooking your skin.