Chocolate Cashew Toffee (LC)

August 29, 2018
0 Ratings
Photo by Brian Coppola
  • Prep time 2 hours
  • Cook time 30 minutes
  • Makes 32 pieces
Author Notes

So, who knew that Swerve could be melted and would caramelize like sugar does? Interesting. This basic recipe is straight from the Swerve web site and I adjusted it mainly according to my tastes by using some quality unsweetened chocolate and integrating nuts into the toffee layer. I used cashews instead of macadamias. I cut the final slab into smaller pieces than they did, so my serving size is smaller. —Brian Coppola

What You'll Need
  • 3/4 cup granulated Swerve sweetener
  • 1/2 cup butter
  • 2 teaspoons vanilla
  • 3 ounces cashew pieces
  • 10 ounces unsweetened Calumet chocolate (or comparable)
  • 2 ounces Lindt 99% chocolate
  • 2 teaspoons butter
  • 3 ounces cashew pieces
  1. melt 1/2 c butter over medium heat; add granular Swerve and dissolve (use a good non-stick anodized sauce pan)
  2. remove from heat, add vanilla (sizzle) and 3 oz of nuts (directions say to add some powdered Swerve if the mixture separates; mine did not); pour onto shallow 9x12 pan lined with non-stick Al foil
  3. refrigerate to cold and firm
  4. melt the chocolate and 2 t butter in a double-boiler
  5. pour out onto the toffee and spread; top with 3 oz nuts
  6. cool; I cut this into 4x8 (32) pieces

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