Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Rosemary Pecan Brittle


Ingredients

Scale
  • 2 cups sugar
  • 2 cups pecans (roughly chopped)
  • 8 tablespoons 1 stick unsalted butter
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon course ground sea salt

Instructions

  1. Line a large cookie sheet with parchment paper or a Silpat baking liner. Place in an oven heated to 200 degrees F until ready to use.
  2. Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color, or about 250 degrees F on a candy thermometer. Stir in pecans, and then butter. Allow to cook for about two minutes, stirring constantly, or until completely combined and butter is incorporated, this will be 300 degrees F on a candy thermometer. Stir in half of the rosemary and half of the sea salt. Remove from heat.
  3. Working quickly, grab your cookie sheet from the oven and turn the mixture out onto the pan and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle remaining rosemary and salt on top, while brittle is still warm.
  4. Allow to cool completely–at least one hour–then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn’t brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.