WebLine a loaf pan or square pan with parchment paper. Place 3/4 cup of the peanuts in an even layer on the bottom and set aside. In a saucepan and on low heat, …
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WebIn a medium-sized mixing bowl, combine the egg, melted mozzarella cheese, Erythritol, natural peanut butter, vanilla extract, and a tiny pinch of sea salt. Mix …
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Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts. Refrigerate the tray for about 10 minutes to set the chocolate.
Cover with a lid and cook without stirring until the sugar is dissolved. Remove the pot from the heat and stir in the vanilla and half of the almonds. Pour the butter toffee onto your lined baking sheet and spread into a 1/4-inch thick sheet. Be very careful as the toffee is a hot and sticky!
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Homemade almond buttercrunch candy is even better than the store-bought version. It's a rich toffee made with brown sugar and butter studded with toasted almonds.
Line a small loaf pan or square pan with parchment paper and spread out the chopped almonds. and set aside. In a small saucepan, combine your butter and sugar substitute. On low heat, heat up until the butter has melted and the sugar has dissolved.