English Toffee with Macadamia Nuts

Author: Sweetie

Ingredients

¾ cup Swerve Sweetener

½ cup butter

½ Teaspoon vanilla extract

Pinch salt

2 tablespoons powdered Swerve Sweetener

½ cup sugar-free dark chocolate chips

½ tablespoon butter

½ cup toasted chopped macadamia nuts (or other toasted nuts, if you prefer)

Instructions

1.       Line a 9x13 inch pan with foil.

2.       In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until swerve is dissolved.

3.       Bring to a boil and cook without sitting until mixture darkens to deep amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).

4.       Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tablespoon of powdered Swerve sweetener until it comes back together.

5.       Pour mixture into prepared pan. Let cool completely.

6.       In a bowl set oven pan of barley simmering water, melt chocolate chips and butter together until smooth. Spread over cooled toffee.

7.       Sprinkle with chopped nuts and refrigerate until set.

*Serves: 12