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 tablespoon of the cream and the …
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Stir in 1/2 cup of the cashews; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with baking chips. Let stand about 1 minute or until chips are completely softened. Spread softened chips evenly over toffee.
Pour onto the foil lined tray and refrigerate until firm to the touch (about half an hour). 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.
We live a in a pretty urban area and realize however that many of our readers or viewers on YouTube do not. We recommend Lily’s chocolate chips, they are made with stevia and sugar free they can be purchased in some grocery stores and of course on Amazon.com. We made a batch of this toffee using the Hershey’s Sugar Free chocolate chips.