Ingredients for Rosemary Fleur De Sel Almond Toffee Rsc
- 1 cup chopped almonds
- 4 teaspoons chopped fresh rosemary, divided
- 1 tablespoon olive oil
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup honey
- 1 1/4 teaspoons fleur de sel, divided
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate, chopped
- 1 (10x15 inch) sheet Reynolds aluminum foil
- nonstick cooking spray
- 3/4 cup water
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How to Make Rosemary Fleur De Sel Almond Toffee Rsc
- Preheat oven to 350°F (175°C).
- Line a 10x15 inch baking pan with Reynolds aluminum foil and spray with nonstick cooking spray.
- In a bowl, combine 1 cup chopped almonds, 2 teaspoons chopped fresh rosemary, 1/2 teaspoon fleur de sel, and 1 tablespoon olive oil.
- Spread the almond mixture evenly onto the foil-lined baking pan. Roast for 10-12 minutes, stirring occasionally, until golden brown.
- Remove from oven and let cool completely in the pan, spreading the almonds evenly.
- In a 5- to 6-quart saucepan over medium-low heat, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, 1/4 cup honey, 1/4 teaspoon fleur de sel, and 3/4 cup water. Stir until butter is melted and sugar is dissolved.
- Increase heat to medium-high and cook, stirring occasionally, until the mixture is a deep golden brown (10-15 minutes).
- Remove from heat and carefully stir in 1 teaspoon vanilla extract.
- Carefully pour the hot toffee mixture over the cooled roasted almonds in the prepared pan, spreading evenly.
- Let the toffee cool completely at room temperature until set (at least 30 minutes).
- While the toffee sets, melt 8 ounces of dark chocolate in a double boiler or heatproof bowl set over simmering water. Stir occasionally until smooth.
- Pour the melted chocolate over the cooled toffee and spread evenly using a knife or spatula.
- In a small bowl, combine 2 teaspoons chopped fresh rosemary and 1/2 teaspoon fleur de sel.
- Sprinkle the rosemary-fleur de sel mixture evenly over the chocolate.
- Let stand at room temperature until the chocolate is completely set.
- Break the toffee into pieces and carefully lift them from the foil. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one month.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
1044g
Fat
492g
Carbs
101g
