Rosemary Almond Butter Toffee Recipe
Severe abdominal pain caused Amy to go to the doctor on Friday morning and that seemingly quick doctor's visit turned into a 9-hour event complete with lab tests, cat scans and all kinds of nonsense in the E.R. They "think" it's some sort of intestinal infection, but all she could think was, "I don't have time for this! When is our Christmas baking going to get done?!?"
Saturday morning, after an anti-inflammatory injection and a couple of prescriptions began to work their magic, we got to some light work in the kitchen. We're not even half way done, but it was a good start. And while that annoying abdominal pain isn't quite gone, Amy is starting to feel a little better. Kitchen therapy. Works every time.
Anyway... We knew we wanted to do a toffee to include in our friends-and-neighbors Christmas treat boxes. Who doesn't love the crunchy sweetness of a good toffee? And Amy loves to mix salty and sweet, so we knew it would be a nut toffee. But it wasn't until she spied Rosemary Marcona Almonds during a recent visit to Trader Joe's that this particular recipe was born. That rosemary really gives this toffee a uniquely delicious hint of herbacious fabulousness. And it looks cool, too. So very Christmas-y! Enjoy!
- Heat butter, salt, sugar, and corn syrup to 300 degrees
- Sprinkle chopped almonds over wax paper-lined baking sheet
- Pour toffee over chopped nuts
- Top with chopped Trader Joe's Roasted and Salted Marcona Almonds with Rosemary
- Rosemary Almond Butter Toffee
- Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1/4 teaspoon salt
- 1 cup white sugar
- 6 tablespoons dark corn syrup
- 1/2 cup chopped plain roasted, salted almonds
- 1/2 cup chopped Trader Joe's Roasted and Salted Marcona Almonds with Rosemary
Melt butter over low heat. Add the salt, sugar and corn syrup and stir until sugar is dissolved. Increase the heat to medium-high and bring mixture to a boil, stirring occasionally. Boil until mixture becomes foamy and reaches 300 degrees on a candy thermometer. In the meantime, line a baking sheet with wax paper and sprinkle the plain chopped almonds all over it. Pour the caramel over the nuts on the baking sheet, spreading with a spatula to cover. Sprinkle the chopped rosemary marcona almonds over the toffee mixture. Chill in refrigerator (or outside if it's cold enough!) until hardened, about one hour. Peel wax paper away and break into pieces. Store in an air-tight container until ready to serve/share/eat.