A delightful twist on classic toffee, featuring the aromatic touch of rosemary and the crunch of almonds.
Preheat your oven to 350°F and line a baking pan with foil, then spray with nonstick spray.
Using foil makes cleanup easier and helps in removing the toffee from the pan.
Mix the chopped almonds, rosemary, sea salt, and olive oil, then spread them on the prepared pan.
Ensure the almonds are evenly coated for consistent roasting.
Roast the almond mixture in the oven for 10 minutes, stirring halfway through, until golden brown.
Keep an eye on the almonds to prevent burning.
In a saucepan, combine sugar, butter, honey, and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves.
Stirring constantly prevents the sugar from crystallizing.
Increase the heat to medium-high and cook until the mixture reaches 300°F on a candy thermometer.
Use a candy thermometer for precise temperature control.
Remove from heat and stir in the vanilla extract, then pour the toffee over the roasted almonds.
Pour quickly as the toffee sets fast.
Melt the dark chocolate in a double boiler until smooth, then spread it over the cooled toffee.
Stir the chocolate continuously to avoid burning.
Sprinkle the remaining rosemary and sea salt over the chocolate, then let it set.
Chilling the toffee speeds up the setting process.
Break the toffee into pieces and store in an airtight container.
Use a sharp knife to score the toffee for cleaner breaks.
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