I am so excited that I have finally gotten around to sharing this recipe.
I have been making this for a awhile but it never quite tasted the way I wanted until I started using Allulose in place of monk-fruit.
This tastes like real candy and couldn't be easier to make.
🥘Ingredients:
- 1 cup butter
- 1 cup Allulose
- 1 cup Sugar Free chocolate chips
- ½ cup Chopped Nuts: Peanuts, almonds, cashews or hazelnuts all go great with this toffee. See post.
👩🏾🍳How to Make the Highland Toffee:
- Line an 8*8 inch pan with foil.
Don't go much smaller than this size pan or your candy will be too thick and hard to eat.
2. Chop the nuts you'll be using for the topping. I made several batches using different nuts. All of them are good.
Cashews have more net carbs than almonds, hazelnuts or peanuts.
Extra nuts are used in photos because they make the candy look pretty. If you want your candy to look just like this...add more.
3. On low heat, melt butter.
Then add allulose and whisk until combined. Turn up heat to Medium/High and whisk until the mixture turns golden brown and reaches 310F / 154.4C. This took me about 8 minutes at high altitude.
4. Turn off heat and whisk continuously to keep the butter and sugar from separating.
Pour into the lined pan and let sit for about five minutes to cool slightly. The butter and sugar will separate a little - don't worry, it will come back together in the next step.
5. Top with chocolate chips once slightly cooled.
After about 3-5 minutes, use a rubber spatula to spread out the chocolate in an even layer.
6. Top with chopped nuts immediately after spreading chocolate - while the chocolate is still warm so they stick.
Chill until firm and break apart into pieces. Store in the fridge until gone.
📋Tips & FAQ's:
Isn't this English Toffee? Why is it called Highland Toffee?
Because I'm Scottish and that's what I call it. Here are a few of my favorite sayings so you can get in the mood too...
Can I make this candy ahead of time?
Absolutely! It will keep as long as you need it to in the fridge.
The longest we have ever had it is a week. Mostly because it got pushed to the back and everyone thought it was gone.
Why isn't there any extract in this recipe?
It doesn't need it but you can still add some if you like. Just let it cool for a bit before adding it.
Extracts don't fare well in high heat situations and it will bubble, pop and hiss when you add it.
Plus, you will lose a lot of the flavor to evaporation if the toffee is still too "burny burny" when it's added. Don't use your expensive vanilla.
This is great! Do you have other low carb candy recipes?
Yes! The dark chocolate Keto Almond Bark is delicious and will save you a lot of money.
It's super easy to make too.
That's All for the Low Carb Highland Toffee!
I hope you love this candy and that it makes your life easier.
Squashing cravings right away with good, low carb food that you have on hand is a great way to be kind to yourself.
As always, please leave your questions, comments and amazing additions below!
Soraidh,
Brandy
More Recipes to Love:
Low Carb Highland Toffee
Equipment
Ingredients
- 1 cup butter
- 1 cup Allulose granulated - or use sweetener of your choice.
- 1 cup Sugar Free chocolate chips
- ½ cup Chopped Nuts Peanuts, almonds, cashews or hazelnuts all go great with this toffee. See post.
Instructions
- Line an 8*8 inch pan with foil.
- Chop the nuts you'll be using for the topping. I made several batches using different nuts. All of them are good.
- On low heat melt butter. Then add allulose and whisk until combined. Turn up heat to Medium/High and whisk until the mixture turns golden brown and reaches 310F / 154.4C. This took me about 8 minutes at high altitude. It should turn a deep golden brown.
- Turn off heat and whisk continuously to keep the butter and sugar from separating. Pour into the lined pan and let sit for about five minutes to cool slightly. The butter and sugar will separate a little - don't worry, it will come back together in the next step.
- Top with chocolate chips once slightly cooled. After about 3-5 minutes, use a rubber spatula to spread out the chocolate in an even layer.
- Top with chopped nuts immediately after spreading chocolate - while the chocolate is still warm so they stick.
- Chill until firm and break apart into pieces. Store in the fridge until gone. See post.
Notes
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Nutrition
The nutritional information for the Low Carb Highland Toffee is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
Brenna
Thanks Sue! I am so happy that you liked it!
Sue
I followed your recipe as written and this turned out AMAZING!!!!! It is totally addictive and my entire family loved it! If you’re a toffee lover then this is a definite “must make” recipe.
Thank you for sharing this recipe.
Brenna
Hi Barbara! So Sorry that it too this long to answer you. It took awhile to get through the holiday comments (apologies). Yes, the erythritol also needs to be taken to about 310F (until its a deep golden brown color). You'll still need to refrigerate the final product to get the crunch of toffee though. If you leave it out it at room temp it will be more like taffy (still good). I hope this helps!
Barbara A Chen
Hi Brenna, this looks amazing! I'm wondering about the crystallization of allulose compared to erythritol. Does it get as hard/crunchy with allulose as with erythritol? Also, when you made it with erythritol based sweeteners, did you still take the temperature up to 310 degrees? Thanks for the recipes...I will spend more time on your site!
Brenna
Hi Patricia! I suppose it would depend on what other types of sweeteners you wanted to use. The recipe needs granulated allulose so that it recrystallizes into a hard candy. Allulose is a little sweeter than erythritol and I have only made this candy with the monkfruit/erythritol blend and granulated allulose. I used the same amount of the blend and it was good. Allulose is my favorite sweetener by far. Cheers!
Patricia Brown
This looks yummy! Is the Allulose granulated or liquid? Also, if you use a different sweetner would you use less because Allulose is 60% sweet as other sweetners?