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Photo by Lori Rice
The rosemary in this brittle adds a subtle savory touch that is perfect for spring.
Yield: 1¼ pounds brittle
- 6 ounces beer, any type
- 1 cup water
- 1½ cups white granulated sugar
- 1 cup light corn syrup
- 3 T. unsalted butter, cubed
- 1½ tsp. baking soda
- 1½ cups unsalted, whole almonds
- 1 T. finely chopped fresh rosemary leaves
- 1/2 tsp. pure vanilla extract
Generously grease rimmed baking sheet with unsalted butter or grease silicone mat set over baking sheet.
In small saucepan over medium-high heat, cook down beer, about 20 minutes, stirring occasionally, until approximately 1 tablespoon thickened syrup is left,. Turn off heat and transfer to small dish to cool.
In heavy 3-quart saucepan, combine water, sugar and corn syrup. Turn to medium heat, and stir gently to dissolve sugar. Use natural- bristle pastry brush dipped in warm water to brush down any crystals on the inside of the pan.
Insert thermometer and let boil to 240 degrees F, soft-ball stage, about 20 to 25 minutes.
Remove from heat and stir in butter and baking soda until butter is melted.
Return to boil and bring to 300 degrees F, hard-crack stage, about 13 to 15 minutes longer.
Remove from heat. Stir in almonds, rosemary, vanilla and beer concentrate. Stir well, but do not scrape bottom of saucepan to avoid transferring any burnt pieces.
Quickly pour syrup onto prepared pan. Use buttered spatula to spread it in single layer about 1/4-inch thick. Work quickly because brittle will begin to set.
Let cool until completely firm, 1 to 2 hours. Break into pieces. Store in airtight container in single layers separated by parchment paper or wax paper. Keep for up to 3 weeks at room temperature.