Buttery English Toffee Bars

Trim Healthy Mama S / Keto / Low Carb / Sugar Free

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When I initially made these little bars of goodness I could not stop eating them. I cut the block into 36 squares and I am not kidding when I say – I ate them all but 3 squares in 2 days (that’s 33 squares)….not something I’m proud of but I sure am proud of how delicious them turned out.

Tips for Making Toffee

1. Use REAL salted butter. Not margarine or whipped butter.
2. Run a stick of butter around the sides of the pan to prevent crystals from attaching themselves to the pan.
3. Keep stirring the melted butter and sweetener constantly but gently.
4. Place the sweetener in the middle of the pan.
5. Start out on low and towards the end turn the heat up to medium.
6. Use a candy thermometer.
7. A reader sent in this tip “adding a splash of cream in the beginning helps the butter not separate” I have not tested this for myself.
8. Sudden change in temperature could cause your butter to separate. If this happens, (I’ve read) to add 1-2 tbsp of HOT water and mix (no more than 4 tbsp) or you can try adding 2 tbsp powdered sweetener.
9. If all this fails your toffee most likely cannot be saved.
10. Although, this is a last ditch attempt…. pour your mixture over the nuts and let it sit for a few minutes, using a paper towel soak up the separated butter. It will not be pretty but it’ll still taste great.

Ingredients

• 3/4 cup hazelnuts
• 2 sticks salted butter
• 1/3 cup pyure
• 2 tsp blackstrap molasses (optional)
• 85% chocolate (or higher)

Instructions

1. Line a 7×7 pan with parchment paper (a bigger pan can be used but the bigger the pan the thinner your toffee bars will be). Set aside.

2. In a frying pan lightly roast hazelnuts, stirring frequently so they don’t burn. Remove from pan to cool. Roughly chop them and spread them on the prepared pan.

2. Use a heavy bottom sauce pan, rub butter around the edges of the pan. Combine butter and sweeter. With the heat on low, cook until butter and sweetener are fully melted, this could take up to 10 minutes. Turn the heat up to medium until temperature reaches 300 degrees (hard crack), stirring constantly but gently. STIR CONSTANTLY until the very END – this will prevent your butter from burning and releasing milk solids (you don’t want to end up with sweet ghee – although that does sound delicious too). Add molasses for a deeper toffee color but it’s totally optional.

3. Once the mixture has reached 300 degrees remove from heat, set aside for a few minutes. Do not allow for sudden dramatic change in temperature, it could cause the butter to separate.

4. Stir the mixture with a whisk and pour over the chopped hazelnuts. Allow to cool to room temperature. Refrigerate for one hour until it sets.

5. In a microwave safe bowl melt 4 mini Aldi bars (4 individual servings) in 30 second increments. It took 90 seconds for my chocolate to melt. You can also use 100% chocolate but you will have to add additional sweetener to make it sweet.

6. Pour over the toffee and return to the refrigerator for a few hours for the toffee to completely set (I left mine over night).

7. Cut into 36 squares, about 1 square inch pieces.

Enjoy!!!

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