Buttery Walnut Toffee Candy. Homemade toffee is so easy but so satisfying. It looks and tastes like the expensive toffee bark in fancy chocolate shops.
Buttery Walnut Toffee Candy – Keto, Low Carb, THM S
99% of the time I make a recipe because there is something I want to eat. I love food. Since I don’t have any healthy candy in the house I had to make something yummy (before I cave into the Snickers bars in the grocery check out). This has only six ingredients and is sugar-free, grain free, low carb, and THM S.
I had my Facebook followers vote on which post I should post today and this one won by a landslide. I’m not surprised because it is so good I hid this homemade toffee in the back of the fridge. And made another dessert for a party so I didn’t have to share these.
How to Make Toffee
Toffee is fairly easy to make. If you’ve ever made any kind of cooked candy before you can make this! You cook the sweetener, cream, and butter until it is thickened and golden brown, and pour into a tray. Cool, add chocolate, cut into squares and eat your toffee candy! I add the walnuts in the cooking stage so they get toasted right in the caramel.
I have had readers simplify this by putting melting chocolate in a muffin tin with aluminum liners. Chill the chocolate, put the warm toffee on top, chill again, and then top with more chocolate. You get cute little circles that way and don’t need to flip the toffee over or cut it. That method can also help with portion control.
Enjoy your Buttery Walnut Toffee Candy!
- Line a small baking pan with foil and spray with cooking spray.
- Melt butter over low medium until it starts to turn golden. Add nuts and cook for about five minutes until they are slightly toasted. Add 4 tbsp of the cream and the sweetener. Cook until thickened and golden. This takes about 10 minutes. If it doesn't seem to be thickening you can turn up the heat to medium or medium high but stir constantly. It can burn quickly. Remove immediately from the heat and add the salt and reserved cream. Stir until smooth. Pour onto the foil lined tray and refrigerate until firm to the touch (about half an hour).
- Melt the chocolate. I do this in a glass bowl in the microwave stirring every thirty seconds. Add sweetener if needed. Pour half of the chocolate on top of the toffee. Put in the freezer until the chocolate is solid. Flip over the toffee bark and peel off the foil. Put the foil back on the tray and put the toffee on chocolate side down. Pour the rest of the chocolate on top. Refrigerate or freeze until firm.
- The filling stays soft like a caramel for the first few hours but hardens like a toffee overnight.