I have no idea where the idea for this recipe came from, seriously. If anyone has ever made it before let me know because lately I have been on a candy kick but not really in an eating sort of way, more like an experimental, scientific endeavour trying to iron out some kinks especially with chocolate. That’s a story for another day though and after finding an awesome recipe for plain caramel here it was time to add some life to it. I know adding nuts to caramels is nothing new in the candy world so when I decided to use pistachios I didn’t just want to leave it at that. After staring at my spice rack for what seemed like a whole day but was really only about thirty seconds I saw the rosemary but I always like to use fresh herbs when possible so off to my semi-giant rosemary bush to pick some spears.
I had no idea how this would taste or if it would even work. I thought the caramel would give me some issues if a fresh herb was used but after the latest round of chocolate mishaps I just decided to try it and see what the result would be. This is where I need to pause so I can think of a good enough word to describe these caramels….they were really bloody good (a more polite version of what I really said).
Creamy and crunchy, salty and sweet with a great fresh rosemary taste. I was really pleased with how they turned out and now my mind is racing with a whole bunch of different varieties of caramel for me to make. I just finished another batch and can’t wait until it’s cool enough to try, I’ll let you know the flavor tomorrow but I was inspired from the land of the laua. I think I know what people are getting this year as a gift for the holidays.