I use almonds, pecans and even walnuts. I put the nuts on the parchment paper, then pour the toffee on the nuts and the the chocolate chips on top and cover for five minutes to melt, then spread the chocolate. Refrigerate for a couple hours and chop it up. Mmmm good.
Place the baking sheet into the freezer to set until the toffee layer has hardened. In a microwave safe bowl, combine the Lily’s baking chips and the coconut oil. Microwave for 30 seconds at a time until the mixture is completely melted and combined when stirred. Let the chocolate mixture cool a bit.
Chocolate - Choose a sugar-free milk, semisweet, or dark chocolate that melts easily. 85% dark chocolate can also be used. Toffee is fairly easy to make. If you've ever made any kind of cooked candy before you can make this! First Step: You cook the sweetener, cream, and butter until it is thickened and golden brown.
If you attempt this toffee recipe using a heavy pot, stirring constantly is a must. Make sure you can hover over your stove for the full 20 minutes to stir with a wooden spatula, so your toffee doesn’t burn. At 300 degrees F, you can easily scorch your pot if you are not attentive.