Rosemary Fleur De Sel Almond Toffee Rsc Recipes

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ROSEMARY FLEUR DE SEL ALMOND TOFFEE #RSC



Rosemary Fleur De Sel Almond Toffee #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. The inspiration for this recipe came from my recent preoccupation of what to make for holiday gifts this year. As I perused the ingredient list for this contest the last four ingredients listed, dark chocolate, almonds, rosemary, and honey, inspired me to apply this flavor combination to almond toffee, a holiday candy favorite. I was delighted with the result and I'm sure my family and friends will be delighted to receive this treat during the holidays. The use of the Reynolds wrap to line the bottom of the pan made clean-up easy!

Provided by rosarita11_4094628

Categories     Candy

Time 1h30m

Yield 3 lbs.

Number Of Ingredients 11

1 1/2 cups whole raw almonds, roughly chopped
4 teaspoons fresh rosemary, chopped and divided
1 tablespoon olive oil
3 1/2 cups sugar
1 1/2 cups unsalted butter
1/4 cup honey
1/2 teaspoon fleur de sel, plus
1/2 teaspoon fleur de sel, for garnish
1 tablespoon vanilla extract
12 ounces dark chocolate, chopped
Reynolds Wrap Foil

Steps:

  • Preheat oven to 350 degrees.
  • Line a 10x15 inch baking pan with Reynolds Aluminum Foil and spray with nonstick cooking spray.
  • Combine chopped almonds with 2 teaspoons of the chopped, fresh rosemary, 1/2 teaspoon fleur de sel, and 1 tablespoon of olive oil. Spread onto the foil lined baking pan and roast in the oven for 10 to 12 minutes, stirring occasionally, until golden brown. Cool almonds in the pan spreading almonds evenly over the bottom.
  • In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, honey, fleur de sel, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300 degrees on a candy thermometer), 10 to 15 minutes. Remove from heat and carefully stir in the vanilla extract. Carefully pour the hot candy over the top of the roasted almonds in the foil lined pan. Let toffee cool at room temperature until set, at least 30 minutes.
  • Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in the bottom of double boiler or a pan that the bowl can nest in; remove the pan from the heat. Place chocolate over the heated water an let stand, stirring occasionally, until melted and smooth, about 10 minutes.
  • Pour chocolate over cooled toffee and with a knife or spatula, spread the chocolate evenly.
  • Combine remaining 2 teaspoons of chopped, fresh rosemary with 1/2 teaspoon fleur de sel. Sprinkle mixture evenly over the top of the chocolate covered toffee and let stand at room temperature until chocolate is set (or chill about 30 minutes). Break candy into pieces and slide them off the foil into an airtight storage container. Can be stored at room temperature for 2 days or chilled up to one month.

ROASTED ALMONDS WITH ROSEMARY FLEUR DE SEL



Roasted Almonds with Rosemary Fleur de Sel image

Categories     Bake     Christmas     Rosemary     Almond     Winter     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 7

Nonstick vegetable oil spray
1 large egg white
1 tablespoon sugar
1 1/2 tablespoons dried rosemary, crushed
1 1/2 teaspoons fleur de sel*
1/4 teaspoon cayenne pepper
2 cups whole blanched almonds

Steps:

  • Preheat oven to 350°F. Line rimmed baking sheet with foil. Spray foil with nonstick spray. Whisk egg white in medium bowl until foamy. Add sugar; whisk until frothy. Whisk in rosemary, fleur de sel, and cayenne. Add nuts; stir. Transfer to baking sheet, spreading nuts in single layer. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool completely on sheet. (Can be made 1 day ahead. Cover; store at room temperature.)
  • *A type of sea salt, available at specialty foods stores and some supermarkets.

ALMOND TOFFEE



Almond Toffee image

A friend Susan Butters gave me this recipe in 1986. When Susan was in High School the owner of a well-known candy store demonstrated this recipe in the Home Economics class. Susan noted the ingredients and has been making this candy for years. I admit that I have made it several times, perfectly. Other times it is edible, but I have had various problems with it turning out just right. It is a VERY GOOD candy and friends and relatives look foreward to a box for special occasions.

Provided by Colorado Lauralee

Categories     For Large Groups

Time 2h30m

Yield 20 serving(s)

Number Of Ingredients 6

2 1/2 cups sugar
1 cup water
1 lb butter (4 cubes)
2 cups raw almonds
16 ounces hershey plain milk chocolate candy bars
1 1/3 cups raw almonds, ground fine

Steps:

  • Using a heavy cooking pot, add the sugar and water, and without stirring, bring the mixture to a temperature of 230*.
  • On an electric stove the burner is kept on high the entire time. (When I make it on a gas stove I also keep the burner on high flame.).
  • When the temperature reaches 230* add the butter, 1 stick at a time, stirring constantly in a figure 8 until each is melted.
  • Add 2 cups of whole raw almonds and continue cooking until the mixture is a caramel color.
  • Pour onto a buttered cookie sheet (NO NOT scrape the pot!) and immediately set on packed snow, or float in ice water to cool.(If there was no snow, Susan added water and lots of ice to the bathtub.).
  • Melt the 2 chocolate bars in a microwave. Grind the 1 1/3 cup raw almonds fine or put them in a blender.
  • After the candy has cooled, spread with the chocolate, and dust heavily with the ground almonds. Turn over and repeat on the other side. Let stand for a few hours to 'set'. Break into pieces and ENJOY!
  • I have no idea how many servings this would be called -- .

FLEUR DE SEL TOFFEE



Fleur de Sel Toffee image

Calling for a pound of butter, this salty-sweet confection defines indulgence. But it's worth every ounce. Get the packaging how-to for Fleur de Sel Toffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 pounds

Number Of Ingredients 6

Vegetable oil, cooking spray
1 pound (4 sticks) unsalted butter
2 2/3 cups sugar
1/3 cup water
1/4 cup light corn syrup
Fleur de sel, for sprinkling

Steps:

  • Coat a rimmed baking sheet with cooking spray. Bring butter, sugar, water, and corn syrup to a boil in a large saucepan, whisking frequently until sugar dissolves and butter melts. Cook, undisturbed, until mixture registers 300 degrees on a candy thermometer, about 12 minutes.
  • Whisk toffee mixture, then immediately pour onto prepared sheet, tilting pan to spread over entire surface. Let stand for 30 seconds, then sprinkle with fleur de sel. Let cool. (Do not move the pan for first 30 minutes.) Break toffee into pieces.

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