Sunday, October 28, 2018
Ingredients
- 1 cup nuts of choice, toasted and chopped
- 3 tablespoons salted butter
- 2 tablespoons heavy cream
- 1/4 cup Truvia
- Pinch of sea salt
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Line a baking sheet with foil and spray foil with coconut oil baking spray. Sprinkle nuts across sheet pan and set aside.
- In a small saucepan over medium-low heat, melt butter, heavy cream, Truvia, sea salt, and vanilla extract. Bring to a boil and let bubble for 6 minutes, stirring occasionally, until caramel is deep golden brown.
- Pour caramel over nuts and quickly gather stray nuts from around the edges to the caramel - it will set up almost immediately. Sprinkle chocolate chips overtop and place sheet pan under broiler on high for 1-2 minutes, or until chocolate chips are melted (be sure to watch it closely!).
- Spread melted chocolate chips across top of toffee with a spatula. Place toffee in refrigerator until it solidifies, 30-60 minutes. Break into chunks and store in an airtight container in refrigerator for up to two weeks.
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