Mapleroastedalmondswithfleurdesellesfougeres Recipes

Steps:

• Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
• Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
• Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
• Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes (firm ball stage).
• Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. Recommendation: use a pizza cutter to cut caramel into strips, the poultry shears to cut into individual pieces.

Steps:

• Preheat oven to 350 F.
• Toss almonds with maple syrup and salt.
• Add oil last, and toss to coat.
• Spread coated almonds on baking sheet lined with parchmment paper.
• Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes.
• Be careful not to let them burn, which can easily happen with maple syrup.
• Let cool on pan.
• Break apart any clumps while still a bit warm or the sugar will crack off.
• When completely cool, store in airtight container at room temp.
• Keeps 1 month.

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.

Steps:

• Preheat oven to 450 degrees.
• Wash the asparagus and break the tough ends off (no need to peel them in my opinion).
• Place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper.
• Shake the pan to coat the asparagus evenly with oil.
• Place in the oven and roast until asparagus is softened but retains a little crunch, about 10 to 12 minutes.
• Watch it carefully!
• It's so sad to overcook it!
• Remove from oven, arrange on a serving platter and top with the balsamic vinegar, fleur de sel and freshly grated parmesan (no kraft please! Use the real stuff).
• Serve immediately.

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.