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Prep time
2 hours
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Cook time
30 minutes
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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
Ingredients
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3/4 cup
granulated Swerve sweetener
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1/2 cup
butter
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2 teaspoons
vanilla
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3 ounces
cashew pieces
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10 ounces
unsweetened Calumet chocolate (or comparable)
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2 ounces
Lindt 99% chocolate
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2 teaspoons
butter
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3 ounces
cashew pieces
Directions
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melt 1/2 c butter over medium heat; add granular Swerve and dissolve (use a good non-stick anodized sauce pan)
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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
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refrigerate to cold and firm
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melt the chocolate and 2 t butter in a double-boiler
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pour out onto the toffee and spread; top with 3 oz nuts
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cool; I cut this into 4x8 (32) pieces
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