Rosemary Fleur De Sel Almond Toffee #RSC

There’s a certain magic that happens when the holidays approach, and for me, that magic often involves the scent of warm spices and toasting nuts filling my kitchen. This Rosemary Fleur De Sel Almond Toffee holds a special place in that memory bank. I remember the year I was wracking my brain for unique, impressive, yet genuinely delightful holiday gifts. It was during a frantic pantry raid, staring at a collection of ingredients, that a particular quartet – dark chocolate, almonds, rosemary, and honey – sparked an idea. Transforming a beloved classic, almond toffee, with this unexpected, sophisticated flavor profile felt like a culinary revelation. The resulting candy, with its herbaceous aroma and perfectly balanced sweet-and-salty crunch, was an instant hit, and I knew it was destined to become a cherished holiday tradition.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes (plus cooling time)
• Servings: Approximately 3 lbs of toffee
• Yield: 3 lbs
• Dietary Type: Nut

Ingredients

• 1 ½ cups whole raw almonds, roughly chopped
• 4 teaspoons fresh rosemary, chopped and divided
• 1 tablespoon olive oil
• 3 ½ cups sugar
• 1 ½ cups unsalted butter
• ¼ cup honey
• ½ teaspoon fleur de sel, plus ½ teaspoon fleur de sel for garnish
• 1 tablespoon vanilla extract
• 12 ounces dark chocolate, chopped
• Reynolds Wrap Foil

Equipment Needed

• 10×15 inch baking pan
• Oven
• Medium-low heat saucepan (5- to 6-quart)
• Candy thermometer
• Double boiler or heatproof bowl with a saucepan
• Knife or spatula
• Cooling rack

Instructions

1. Begin by preheating your oven to 350 degrees Fahrenheit.
2. Prepare your baking pan: Line a 10×15 inch baking pan with Reynolds Aluminum Foil, ensuring it overhangs slightly for easy removal. Then, spray the foil generously with nonstick cooking spray. This crucial step prevents sticking and makes cleanup a breeze.
3. In a medium bowl, combine the roughly chopped almonds with 2 teaspoons of the chopped, fresh rosemary, ½ teaspoon of fleur de sel, and 1 tablespoon of olive oil. Toss everything together until the almonds are evenly coated.
4. Spread the seasoned almonds in a single layer onto the prepared foil-lined baking pan.
5. Roast the almonds in the preheated oven for 10 to 12 minutes, or until they are golden brown and fragrant. Stir occasionally during roasting to ensure even browning.
6. Once roasted, remove the pan from the oven and cool the almonds completely. While still in the pan, spread the cooled almonds evenly over the bottom of the foil-lined pan. This will form the base of your toffee.
7. Now, for the toffee itself. In a 5- to 6-quart pan set over medium-low heat, combine the sugar, unsalted butter, honey, ½ teaspoon of fleur de sel, and ¾ cup of water.
8. Stir these ingredients constantly until the butter is melted and the sugar has completely dissolved.
9. Once dissolved, increase the heat to medium-high. Continue to cook the mixture, stirring occasionally, until it reaches a deep golden brown color. This typically takes 10 to 15 minutes.
10. Crucially, use a candy thermometer and cook until the mixture registers 300 degrees Fahrenheit (hard-crack stage). Be vigilant, as toffee can go from perfect to burnt very quickly.
11. Once the toffee reaches the correct temperature and color, remove the pan from the heat. Carefully stir in the vanilla extract. Be aware that the mixture will bubble up vigorously when the vanilla is added.
12. Carefully pour the hot toffee mixture directly over the roasted almonds that you spread in the foil-lined pan.
13. Let the toffee cool at room temperature until it is set and no longer sticky to the touch. This will take at least 30 minutes. Resist the urge to touch it while it’s setting!
14. While the toffee is cooling, prepare the dark chocolate. Place the chopped dark chocolate in the top of a double boiler or in a heatproof bowl that can nest over a saucepan.
15. Bring a few inches of water to a simmer in the bottom of the double boiler or the saucepan. Then, remove the pan from the heat. The residual heat will be sufficient.
16. Place the bowl of chocolate over the heated water and let it stand, stirring occasionally, until the chocolate is melted and smooth. This usually takes about 10 minutes. If you don’t have a double boiler, ensure the bottom of your bowl does not touch the simmering water to prevent scorching.
17. Once the toffee has set, pour the melted chocolate evenly over the top.
18. Using a knife or spatula, spread the chocolate evenly across the entire surface of the toffee.
19. In a small bowl, combine the remaining 2 teaspoons of chopped, fresh rosemary with the remaining ½ teaspoon of fleur de sel.
20. Sprinkle this aromatic mixture evenly over the top of the chocolate-covered toffee.
21. Let the toffee stand at room temperature until the chocolate is fully set. Alternatively, you can chill it in the refrigerator for about 30 minutes to speed up the setting process.
22. Once the chocolate is firm, break the candy into pieces. The foil liner makes this easy; simply slide them off the foil and into an airtight storage container.

Expert Tips & Tricks

The beauty of this toffee lies in its simplicity, but a few professional touches can elevate it further. When chopping your almonds, aim for a mix of smaller pieces and some larger ones. This creates a more interesting texture in the final toffee. For the rosemary, always use fresh; the dried variety won’t impart the same vibrant, piney aroma. If you find your sugar mixture is taking an unusually long time to caramelize, ensure your heat is truly medium-high and that your pan is a good conductor of heat – a heavy-bottomed pan is ideal. When melting the chocolate, resist the temptation to stir too vigorously, as this can introduce air bubbles and make it appear dull. For an extra touch of luxury, consider using high-quality dark chocolate with a cocoa percentage of 60% or higher.

Serving & Storage Suggestions

This Rosemary Fleur De Sel Almond Toffee is best served at room temperature, allowing its complex flavors and textures to shine. Break it into irregular pieces for an artisanal look, or use a sharp knife to create more uniform squares. It makes for an elegant after-dinner treat, a sophisticated accompaniment to coffee or tea, or a thoughtful homemade gift.

For storage, place the broken pieces in an airtight container. Kept at room temperature, the toffee will remain delicious for up to 2 days. For longer storage, chill it in the refrigerator for up to one month. If refrigerated, allow the toffee to come to room temperature for about 15-20 minutes before serving to enjoy its optimal texture and flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2834.8 kcal	N/A
Calories from Fat	N/A	61%
Total Fat	191.8 g	295%
Saturated Fat	98.4 g	492%
Cholesterol	244 mg	81%
Sodium	1052.1 mg	43%
Total Carbohydrate	305.8 g	101%
Dietary Fiber	26.5 g	106%
Sugars	261.1 g	1044%
Protein	30.2 g	60%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is perfection as is, feel free to experiment! For a nut-free version, sunflower seeds or pumpkin seeds can be used instead of almonds, though the flavor profile will change. If you’re not a fan of dark chocolate, semi-sweet or even milk chocolate can be used, but be mindful that this will alter the overall sweetness. For an extra layer of flavor, consider adding a pinch of cayenne pepper to the chocolate before melting for a subtle sweet-heat.

FAQs

Q: Why use Reynolds Wrap Foil?
A: Reynolds Wrap Foil is incredibly durable and acts as a non-stick barrier, making it much easier to remove the toffee from the pan without it breaking or sticking.

Q: Can I use dried rosemary instead of fresh?
A: While fresh rosemary offers a brighter, more aromatic flavor, you can use dried rosemary. Use about 1 teaspoon of dried rosemary in place of the 4 teaspoons of fresh.

Q: My toffee isn’t hardening, what went wrong?
A: This is usually due to the toffee not reaching a high enough temperature. Ensure you are using a reliable candy thermometer and that the mixture reaches 300 degrees Fahrenheit.

Q: How can I get a smoother chocolate coating?
A: When melting chocolate, ensure the water in the double boiler is simmering, not boiling, and that the bowl doesn’t touch the water. Stirring gently and consistently will result in a smoother melt.

Q: Can I make this toffee ahead of time?
A: Absolutely! This toffee stores beautifully for up to a month in the refrigerator, making it an excellent candidate for holiday make-ahead treats.

Final Thoughts

This Rosemary Fleur De Sel Almond Toffee is more than just a sweet treat; it’s a testament to how unexpected flavor pairings can create something truly extraordinary. It’s the perfect balance of crunchy, sweet, salty, and herbaceous, making it utterly irresistible. I encourage you to try this recipe, not just for yourself, but to share its magic with loved ones. The joy of gifting something so thoughtfully crafted is unparalleled. Pair a piece with a warm mug of spiced cider or a rich espresso for an experience that’s simply divine. I can’t wait to hear about your toffee creations!