Countdown to Christmas: Rosemary Almond Butter Toffee

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
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.


Anonymous said...

I don't know why candying stresses me out, even something as seemingly simple as following a candy thermometer (which I have, of course). Thanks for making it less stressful! I hope Amy feels better soon, and Happy Holidays!

Happy When Not Hungry said...

This looks delicious! Love the flavors too.

Unknown said...

I'm sorry that Amy isn't well and hope that she's back on her feet again soon. The toffee looks amazing. I love Toffee, especially when there's no chocolate around it!

Dreams of cakes said...

My father likes toffee very much. I am sure that he will be thrilled with this recipe.
Amy, I hope you get well soon!

Viviane Bauquet Farre said...

Mmm for those of us with a sweet tooth this is sure to satisfy. Toffee is one of those rare homemade treats that can really make one's day. I am very interested in the inclusion of rosemary as a flavor.

Anonymous said...

Who wouldn't love this tasty toffee as Christmas gift? I love the sweet & salty combo and the unique addition of rosemary!

Baker Street said...

Oh no! I hope Amy feels better soon! The combination of butter and toffee screams christmas.

Kiri W. said...

I loove almond toffee, and the rosemary sounds very intriguing in there!
Feel better!