Rosemary Macadamia Nut Brittle

Line a baking sheet with a Silpat or a sheet of parchment paper. Set aside.

In a large, heavy pot, combine the sugar, water, butter and corn syrup. Cook the mixture over medium to medium-high heat, stirring frequently, until the mixture is golden, reaching 300 F on a candy thermometer.

Remove from the heat and stir in the baking soda. Fold in the macadamia nuts and rosemary, working quickly to get the nuts evenly dispersed.

Spread the brittle in a thin layer onto the prepared baking sheet. Allow the brittle to cool and break into pieces.

(Adapted from Food and Wine.)