This Keto English Toffee recipe looks and tastes super fancy and hard to make, but it's surprisingly easy! It features roasted nuts covered in buttery, crunchy toffee, and topped with melted chocolate. And even though it is gluten-free with only 3 net carbs per serving, no one will be able to tell the difference!
Preheat the oven to 310 degrees. Once preheated, place the chopped almonds or pecans on a baking sheet in a single layer and toast in the oven for 10 minutes. Set aside.
While the nuts are toasting, line an 8x8 inch baking dish with parchment paper. Crease and fold the parchment paper the best you can to keep it in place. Once the nuts are finished cooking, place them in the lined baking dish in a single layer and set aside.
In a small, heavy-bottomed saucepan, melt the butter over medium-low heat.
Stir in the allulose and erythritol-based sweetener. Over medium or medium-low heat (don’t be tempted to turn the heat up higher!), bring the mixture to 310 degrees F, stirring constantly. Once it reaches 310 degrees, immediately remove it from the heat to keep it from burning Note:At first, the mixture will look greasy and separated, then it will turn a golden brown, then it will start foaming with large bubbles when it reaches 310 degrees.
Allow to slightly cool, then stir in the pure vanilla.
After the mixture is no longer bubbling, pour it over the nuts in the prepared dish.
Evenly sprinkle the chocolate chips over the mixture. Loosely cover with foil and allow to set for 5 to 10 minutes.
Remove the foil, and gently spread out the softened chocolate into an even layer using a rubber spatula. If desired, top with additional chopped pecans or almonds.
Place, uncovered, in the freezer just until set, around 30 minutes to an hour.
Remove from the freezer and break into pieces. After setting, the candy will be hard. Allow it to set at room temperature for a few minutes, then, using a see-saw motion from the edge of the candy with a sharp knife, break it into pieces.
Store in a sealed container in the freezer for up to 3 months. Eat straight from the freezer. If you prefer your toffee a bit chewy, store it in the refrigerator for up to one month.
Notes
I highly recommend using a candy thermometer! If you don't use a thermometer, you risk burning your mixture and having to start over. Stir constantly and remove from heat as soon as it reaches 305 degrees to prevent burning.
This recipe is crunchy with a small amount of chewiness at the end. If you would like it chewier, simply leave out the erythritol-based sweetener and store it in the refrigerator instead of the freezer.
I don't recommend substituting the allulose. The allulose results in a super smooth keto candy with no aftertaste. If you substitute the allulose, it will change the entire recipe!
For the chocolate chips, use any high-quality variety you prefer. I like to use Lily's or ChocZero. Feel free to use milk chocolate or dark chocolate - whichever you like best!
Salted butter can be substituted. If choosing this option, omit the sea salt.