Low Carb Highland Toffee

Buttery holiday toffee covered in low carb chocolate and nuts. This is an amazing sugar free candy to keep the season burning bright. Bonus: It only takes about ten minutes of your time.

Course candy

Cuisine American, Keto

Keyword 10 Minute Recipe, gluten free

Prep Time 2

Cook Time 6

Cooling time 45

Total Time 53

Servings servings

Calories 301kcal

Author Brandy

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

This recipe makes about 10 servings of 2 ounces each.

Store in the fridge for a hard toffee. If you store at room temp it will be a chewier, caramel type of candy. Good either way!

Nutrition