that's for remembrance!
Pray you, love remember."
~ William Shakespeare
[Ophelia in 'Hamlet']
I have a beautiful
fifteen year old
rosemary plant
in my yard:
It is six feet tall
and always has
flowers covering it:
I need to
remember to
use a lot more
rosemary in
my cooking.
Played around
in the kitchen
and created a
sweet-savory
candy that is
being inhaled
around here. xx
Almond-Rosemary Butter Crunch
1 cup whole blanched almonds, coarsely chopped
1 cup butter
1 1/2 cups sugar
3 Tablespoons raw honey
3 Tablespoons water
1/4 cup fresh rosemary, coarsely chopped
1. Butter a 13x9x2 baking pan. Set aside.
2. Roast almonds at 350 degrees for about 5 minutes, stirring
occasionally, until lightly brown. Set aside to cool.
3. Combine butter, sugar, honey and water in a medium saucepan.
Cook over medium heat, stirring constantly to 300 degrees on a
candy thermometer.
4. Remove from heat and stir in almonds and rosemary.
Quickly spread in prepared pan. Cool until firm. Break
into serving pieces.
I first saw a Rosemary bush on a visit to my daughter's in the Central Coast area of California.
ReplyDeleteThe bushes were used as a hedge at a lovely café.
Until that time I thought it was an annual.
The aroma is just darn wonderful, but you'd thought about a rosemary candy?
Tracey, kimchi,
almond-rosemary butter crunch ! !
Hugs,
Gerry
This looks like an award-winning recipe to me! :)I love rosemary and toffee. I will give it a whirl when I have some free time. I think I would like to try it with a thin layer of really fine dark chocolate on top.
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