Low Carb Toffee

By scottsdalejulie

Ingredients

• Recipe By :
• might take another picture later, after it's broken-up![/COLOR]
• Exported from MasterCook *
• Toffee
• Serving Size : 1 Preparation Time :0:00
• Categories :
• Amount Measure Ingredient -- Preparation Method
• 1/2 cup polydextrose
• 1/4 cup SugarSlim -- or other sugar alcohol blend
• 1/4 cup sugar-free syrup -- hazelnut flavor
• 1 stick butter
• 1/2 cup sliced almonds -- toasted
• 1/4 cup MiniCarb chocolate chips
• 1/4 cup toasted almonds -- finely chopped
• 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 (300F).
• [COLOR=Navy](Once the butter was melted, this took 10 minutes on my stove.
• I have an electric stove, with markings from 1 to 10. I used 8 1/2.)[/COLOR]
• Remove from heat and quickly stir in 1/2 cup sliced almonds.
• Quickly spread mixture in a 9 X 9" silicon pan.
• [COLOR=Navy](This did not fill the whole pan, I ended up with about an 8" square of candy.)[/COLOR]
• 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.

Preparation

Step 1

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