11/19/2022
One of my favorite holiday candies is toffee. Oh how I miss a hard snap, turned chewy chocolate covered toffee. Well wait no more, a sugar free on plan toffee. 1 cup unsalted butter, 1 and 1/2 cup allulose, and 1/2 tsp pink salt. Add this to a heavy bottle pan and cook until the temp reaches 350 degrees (hard crack on candy thermometer) take off the heat and add 1 tsp vanilla. Pour over a parchment lined pan (if wanting nuts make sure those are chopped and in the pan before you pour the toffee over the top) spread evenly. Sprinkle on Lilly’s milk chocolate chips and let set 5 mins. Then take an off set spatula and spread chocolate. Put in the fridge for 2 hours the break up and enjoy. 
Edit. I do leave this in the fridge. If left on the counter it will revert to more of a soft Carmel.
