Chocolate Dipped Rosemary Almond Brittle
Crunchy, sweet, salty, buttery flavored almond brittle with a decadent hint of rosemary
Servings: 2 pounds
Ingredients
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
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
