Chocolate Cashew Toffee (LC)

By Brian Coppola
August 29, 2018
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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

Makes: 32 pieces
Prep time: 2 hrs
Cook time: 30 min

  • 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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