Brown rice syrup, agave, and coconut oil boil to a precise 280 degrees with fresh rosemary swirled in along the way, then pecans and baking soda turn the molten candy into shattering, sea-salted brittle.
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Line 2 half-sheet pans with Silpats and set aside. Have 2 more Silpats ready for use.
In 2 1/2 quart saucepan, combine brown rice syrup, water, coconut oil, agave, and salt. Set pot over medium flame, stirring occasionally, until mixture comes to . Reduce heat to .
Once mixture reaches 260°F as measured on candy thermometer, add rosemary. Do not stir mixture again but swirl pot occasionally and keep cooking until candy thermometer reads 280°F.
Stir in nuts and mix well. Remove mixture from heat and thoroughly stir in soda.
Quickly divide brittle mixture between 2 half-sheet pans, using lightly oiled spatula. Spread brittle into thin even layer. Place second large Silpat on top of brittle and roll more thinly with rolling pin.
Let brittle cool completely, about 30 minutes . If making brittle on hot, humid day in kitchen without air conditioning, then you may have to cool brittle in refrigerator.
When cooled, turn brittle upside down from Silpat onto parchment paper. Break brittle in 1/4-inch sized pieces.
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