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.

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.