Toffee

Toffee Ingredients

1/2 cup Polydextrose	1/2 cup Almonds sliced, toasted
1/4 cup SugarSlim or other sugar alcohol blend	1/4 cup Sugar-free chocolate chips
1/4 cup Sugar-free syrup hazelnut is good	1/4 cup Almonds toasted, finely chopped
1 stick Butter

Instructions for Toffee

In a large heavy pan combine syrup, SugarSlim and polydextrose.
Bring to boil, stirring (polydextrose should be dissolved. If it isn''t, either add more water and/or continue to stir on warm.).

Add butter. Cook on medium-high, stirring constantly, to the hard crack stage (300 degrees F.)
(Once the butter was melted, this took 10 minutes on my stove.)

Remove from heat and quickly stir in 1/2 cup sliced almonds.

Quickly spread mixture in a 9 X 9" silicon pan.
This did not fill the whole pan, I ended up with about an 8" square of candy.

Immediately, sprinkle chocolate chips evenly over toffee mixture in pan.

Cover with a cookie sheet; let chips soften for 5 minutes.

Remove cookie sheet, spread chocolate into a thin, even layer; sprinkle with 1/4 cup chopped almonds.

Cool completely before breaking into pieces.

Per Serving (does not include Sugar Alcohol blend): 107 Calories; 10g Fat (67.8% calories from fat); 2g Protein; 9g Carbohydrate; 7g Dietary Fiber; 16mg Cholesterol; 63mg Sodium.


Main Ingredient: ButterCuisine: American

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Ingredient Insight - look inside this recipe