Rosemary Fleur De Sel Almond Toffee Rsc
Indulge in the sophisticated flavors of this Rosemary Fleur De Sel Almond Toffee, a gourmet treat perfect for elevating any dessert table. Crunchy toffee is infused with fresh, earthy rosemary, then topped with a generous layer of melted dark chocolate and roasted almonds for a rich, nutty contrast. A final sprinkle of delicate fleur de sel adds a burst of savory complexity, balancing the sweetness with a luxurious gourmet touch. This simple yet elegant recipe comes together in under an hour and is a feast for both your taste buds and your guests' eyes. Perfect for holiday gifting, family gatherings, or a decadent snack, it's a creative twist on classic toffee that will leave everyone wanting more!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 2 tablespoons Light corn syrup
- 2 tablespoons Water
- 1 cup Dark chocolate chips
- 1 cup Roasted almonds (chopped)
- 1 teaspoon Fresh rosemary (finely chopped)
- 1 teaspoon Fleur de sel
Instructions
Line a baking sheet with parchment paper or a silicone baking mat, and set it aside.
In a medium heavy-bottomed saucepan, combine the butter, granulated sugar, light corn syrup, and water.
Cook the mixture over medium heat, stirring continuously with a wooden spoon, until the butter is fully melted, and the sugar is dissolved.
Once the sugar mixture starts to boil, stop stirring and attach a candy thermometer to the side of the saucepan.
Cook the mixture, without stirring, until it reaches 300°F (hard crack stage). This will take around 20 minutes. Monitor closely to avoid burning.
Immediately remove the saucepan from heat and quickly stir in the chopped rosemary.
Pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly with a spatula.
Sprinkle the chocolate chips over the hot toffee and let them sit for 2 minutes to melt. Then, spread the melted chocolate evenly over the toffee using an offset spatula.
Sprinkle the chopped roasted almonds evenly over the melted chocolate, pressing them in gently.
Finally, sprinkle the Fleur De Sel evenly over the top of the toffee.
Allow the toffee to cool completely at room temperature for about 2 hours or until it hardens fully.
Once cooled, break the toffee into bite-sized pieces and store them in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 27.4 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
