Hot sugar work defines this brittle: brown rice syrup, coconut oil, and agave simmer to a precise 280°F on the candy thermometer, chopped thyme swirled in along the way, blanched almonds and coarse sea salt bringing the salty crunch.
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Line 2 half-sheet pans with Silpat 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 thyme. 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 to parchment paper. Break brittle in 1/4-inch sized pieces.
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