Our Rich History
Confectionary & Ice Cream
Bakery Shop
Chocolate University
Industry Insights
News Bites
Featured Recipes
Sustainability
Home
Contact Us
 
Rosemary Almond Toffee

16 oz.   Salted dairy butter
16 oz.   Brown sugar
4 oz.   Water
8 oz.   Slivered almonds, freshly roasted
1 oz.   Fresh rosemary, finely chopped
1/2 oz.   Baking soda
    Peter's® Maridel™ milk chocolate or Peter's® Cambra™ bittersweet chocolate

Prepare silicone baking mat or oiled surface to pour out cooked toffee. Combine butter, sugar and water in a large pan and cook over medium-high heat to 295 F. Turn off flame and immediately add almonds, rosemary and baking soda; blend until well mixed. Immediately pour onto prepared surface and spread to inch thick. Score into 1 inch squares while toffee is still soft. When cooled, cut or break into squares and enrobe in Peter's® Maridel™ milk chocolate or Peter's® Cambra™ bittersweet chocolate.

Yield: 144 pieces