Butter Toffee Coated Nuts Recipe

5 Minute LowCarb Candied Nuts (SugarFree, Keto)

WEBMay 5, 2018 · Nutrition Facts (per serving): 234 calories, 21 g total fat, 20 g total carbs, 12 g sugar alcohols, 4 g fiber (4 g net carbs), 8 g protein. …

Rating: 4.7/5(3)
Estimated Reading Time: 4 minsServings: 4Total Time: 6 mins1. To a nonstick pan over medium heat, add butter until melted. Add in vanilla extract and sweetener and stir to combine. The mixture may become clumpy, that is totally fine.
2. Add in raw nuts and stir until well-coated.
3. After a few minutes of stirring, the sweetener should become liquid. Continue stirring for a few minutes, until the liquid begins to caramelize.
4. Pour mixture onto parchment paper and allow it to cool for several minutes before consuming. Break apart, and enjoy!

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1. Line a small baking pan with foil and spray with cooking spray.
2. Melt butter over low medium until it starts to turn golden. Add nuts and cook for about five minutes until they are slightly toasted. Add 4 tbsp of the cream and the sweetener. Cook until thickened and golden. This takes about 10 minutes. If it doesn't seem to be thickening you can turn up the heat to medium or medium high but stir constantly. It can burn quickly. Remove immediately from the heat and add the salt and reserved cream. Stir until smooth. Pour onto the foil lined tray and refrigerate until firm to the touch (about half an hour).
3. Melt the chocolate. I do this in a glass bowl in the microwave stirring every thirty seconds. Add sweetener if needed. Pour half of the chocolate on top of the toffee. Put in the freezer for a few minutes until the chocolate is solid. Flip over the toffee bark and peel off the foil. Put the foil back on the tray and put the toffee on the chocolate side down. Pour the rest of the chocolate on top. Refrigerate or freeze until firm.
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