Note: Any time you are cooking with sugar or syrup to produce a candy, you have to be mindful of time and temperature, and you have to stir constantly. Our host Colombe is using an electric stove, so the heat builds at a slower rate than with a gas stove. Even when it looks like it’s breaking up and not forming, maintain a consistent temperature and continue stirring.
Start by toasting the almond slivers over medium high heat on the stove top for 5 minutes or until you start to smell them.
In a heavy bottomed pot, melt the coconut oil. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently. Cook for 15-20 minutes or until the mixture starts to pull away from the sides of the pot. Watch over it carefully as it will start to burn quickly. Add the almonds and stir until combined.
Spread the mixture over a parchment lined sheet pan so that it is no more than 1/8 inch thick. Place in the refrigerator and allow to set.
Meanwhile, melt the chocolate over low heat. Once the brittle has set, pour the chocolate over the brittle and spread in a thin layer on top, sprinkle with sea salt and cool in the refrigerator. Once set, break into smaller pieces and enjoy!