Cashew-Rosemary Brittle

A full tablespoon of dried rosemary sounds like a lot in this recipe, but it gives just the right herbal flavor to a classic nut brittle. Add a pinch of cayenne for a spicy kick.

14 ounces (1¾ cup + 3 tablespoons) granulated sugar
6 ounces (¾ cup) water
10 ounces (1¼ cups) corn syrup
1 pound whole raw cashews
1 ounce (2 tablespoons) unsalted butter
1 teaspoon salt
1 tablespoon ground dried rosemary
pinch of cayenne (optional)
.25 ounce (1¼ teaspoons) baking soda

Place a large sheet of parchment paper on a large rimmed baking sheet and smear the paper with butter or vegetable oil. (If you prefer very thin brittle, use two large baking sheets.) In a heavy pot, combine the water and sugar and bring to a boil over medium heat, stirring occasionally. Add the corn syrup and cook over medium heat without stirring until the mixture reaches 239 degrees F on a candy thermometer, about 8 to 10 minutes. Carefully stir in the cashews and cook, stirring constantly so the nuts don’t scorch, until the mixture reaches 311 degrees F, about 8 to 10 minutes. Remove the pan from the heat and stir in the butter, salt and rosemary, and pinch of cayenne if using. Add the baking soda and stir well (the mixture will become light and foamy). Carefully pour the hot mixture on the oiled parchment paper, working quickly to spread the cashews out in a single layer. Let the brittle cool completely before breaking into pieces.