Rosemary Fleur De Sel Almond Toffee Rsc Recipes

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.

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.

Steps:

• 1.Place almonds in baking pan. Bake in a 350 oven shaking pan occasionally until golden brown. About 10-12 minute When cool, finely chop.
• 2.In a 5-6 qt pan over medium-low heat stir sugar butter corn syrup and salt 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 golden brown (300 degrees on candy thermometer)about 10-15 minutes. Remove from heat and carefully stir in vanilla and 1/2 the almonds. Immediately pour onto a 10 x 15 inch baking pay with 1 inch tall sides. Let toffee cool at room temp until set for at least 30 minutes.
• 3.Place chocoate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to simmer put pan over and remove from the heat and let stand stirring occasionally until melted and smooth.
• 4.Pour over toffee and spread. Sprinkle with remaining almonds. Let stand for at least 1 hr then gently twist pan to remove and break into pieces. Store chilled airtight for up to 1 month.