Rosemary Fleur De Sel Almond Toffee Rsc
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!!
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 , 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 o.
Ingredients
almonds, fresh rosemary, olive oil, sugar, unsalted butter, honey, fleur de sel, vanilla extract, dark chocolate, reynolds wrap foil