Line a baking sheet with parchment paper. Set aside. In large heavy saucepan, combine sugar, corn syrup and 1/2 cup (125 mL) water over medium-low heat, stirring until sugar is melted, about 5 min.
Step 2
Increase heat to medium and bring mixture to a boil. Cook, without stirring, until a candy thermometer inserted into syrup reaches soft ball stage, 235°F (118°C), 15 to 18 min. Occasionally brush inside of saucepan just above syrup with heatproof pastry brush dipped in cold water (this prevents hard bits of candy from forming around edge).
Step 3
Stir in pine nuts and butter. Continue to heat and cook, stirring constantly, until mixture reaches 300 °F (149°C), the hard crack stage. Mix in baking soda, orange zest, rosemary and salt. (Mixture will bubble up.) Immediately pour mixture onto prepared baking sheet and use a heatproof spatula to spread into 1/4-in. (5-mm) thick layer. Cool completely.
Step 4
Break candy into pieces. Layer between pieces of waxed paper in airtight container for up to 2 weeks.
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