Fleur De Sel Toffee Recipes

Steps:

• Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
• In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
• In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside.
• When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
• When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.

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.

Steps:

• Prep the pan.
• Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
• Boil the sugar.
• In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
• Heat the cream.
• In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
• Finish the caramel.
• When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
• Fill the pan.
• Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
• Cut the caramel.
• When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
• Roll it up.
• Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
• Cut into pieces.
• Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
• Wrap the candies.
• Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Steps:

• Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
• In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
• In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.
• When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.
• When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

Steps:

• Toss almonds with maple syrup. Add oil and toss to coat.
• Spread on parchment lined baking sheet and bake at 325 until fragrant and syrup has thickened and coated the nuts, about 20 minutes. Stir every 5 minutes.
• Remove from oven and sprinkle with salt IMMEDIATELY before the syrup hardens and so they can adhere. Let cool on pan. Break any clumps apart and package in jars. Store airtight at room temperature.