Rosemaryfleurdeselalmondtoffeersc Recipes

ROSEMARY FLEUR DE SEL ALMOND TOFFEE #RSC

Rosemary Fleur De Sel Almond Toffee #RSC image

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!

Provided by rosarita11_4094628

Categories Candy

Time 1h30m

Yield 3 lbs.

Number Of Ingredients 11

Ingredients

1 1/2 cups whole raw almonds, roughly chopped
4 teaspoons fresh rosemary, chopped and divided
1 tablespoon olive oil
3 1/2 cups sugar
1 1/2 cups unsalted butter
1/4 cup honey
1/2 teaspoon fleur de sel, plus
1/2 teaspoon fleur de sel, for garnish
1 tablespoon vanilla extract
12 ounces dark chocolate, chopped
Reynolds Wrap Foil

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.

CRISPY ROSEMARY CHICKEN AND FRIES

Crispy Rosemary Chicken and Fries image

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!

Provided by SANDY WITEK

Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

8 chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g

ROASTED ALMONDS WITH ROSEMARY FLEUR DE SEL

Roasted Almonds with Rosemary Fleur de Sel image

Categories Bake Christmas Rosemary Almond Winter Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

Nonstick vegetable oil spray
1 large egg white
1 tablespoon sugar
1 1/2 tablespoons dried rosemary, crushed
1 1/2 teaspoons fleur de sel*
1/4 teaspoon cayenne pepper
2 cups whole blanched almonds

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.

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