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http://www.thekitchn.com/feedburnermain

There’s something so beautiful about brittle — especially the kind so clear you can see right through it. It takes a lot of sugar to make brittle, so I like to balance out all that sweetness with more savory flavors and ingredients. In this case, toasty hazelnuts and fresh rosemary perfume the crunchy shards of caramelized sugar.

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