I love the sophisticated sweet and savory qualities of this grown up confection. But it’s the texture that really separates this candy from the jaw breaking sugar and corn syrup brittles of your childhood. This honey and vinegar version certainly cracks and breaks as its name implies. However, once you put a piece in your mouth and start chewing, your body temperature melts the honey and changes the experience as this candy goes from brittle to chewy. It can be quite a mouthful, so I suggest you nibble on tiny pieces and take your time enjoying the sweet and savory experience.
—Sippity Sup (Greg Henry)
flaky sea salt (such as Maldon) or to taste
In This Recipe
Infuse the vinegar: Place vinegar and 2 teaspoons minced rosemary into a small jar with a lid. Seal and set aside in a cool dark place to infuse at least 6 hours and up to 3 days.
Make the brittle: Line a half sheet or larger baking sheet with parchment; set aside.
Mix the pine nuts and baking soda together in a small bowl. Set the bowl next to the burner you plan to use. Place the butter within reaching distance of the stove as well.
Attach a clip-on candy thermometer to the side of a 2-quart or larger slope-sided saucepan (trust me you don’t want a boil over). Make sure the tip touches neither the side nor the bottom of the pan. Pour in the honey, then strain in the rosemary-infused vinegar; discard the spent rosemary. Turn the heat to medium-high and boil the mixture about 3 minutes, stirring constantly with a high temperature silicone spatula to prevent burning. Add sugar and continue to stir constantly until sugar is completely dissolved. You’ll notice that the mixture will thicken and begin to boil. Keep stirring while also monitoring the heat. If the mixture boils too close to the top of the pan lower the heat just enough, but no more than necessary, to prevent a boil over. Keep stirring and monitoring until the temperature reaches the hard crack stage (300 degrees F.) Be patient and keep stirring, this could take as much as 20 minutes depending on the temperature of your burner. Do not leave the candy unattended.
Once the temperature is achieved, turn off heat and carefully stir in butter until blended. Add pine nut and baking soda mixture; stir until well mixed and no longer clumping. Pour onto the center of the prepared baking sheet. Sprinkle sea salt and as much of the remaining 2 teaspoons minced rosemary as you like evenly across the surface of the hot candy.
Allow to cool completely, then crack into various sized pieces.
This candy is at its best if eaten within a few days. Keep covered and refrigerated to keep the pieces from sticking together.