Before I get to the nitty gritty of how mind-blowingly tasty these are, let’s talk about trying to make toffee out of fake sugar. Basically, it’s not easy.
It’s not that the task is difficult, toffee is two ingredients and you can make it in the microwave, but it does take your complete attention and diligence. Toffee making waits for no one and it can burn in an instant! So here are the basics: make sure you stir often, watch for a light caramel color to develop, remove when the mix is the color of warm caramel. Oh, and always use oven mitts because the bowl is hot! You might think it isn’t ready because it will still be very watery. That is when you add a little extra sugar, stir, and watch it thicken right up!
These toffee nut cups will satisfy your need for sweet, salty, creamy and crunchy all in one! Some of the butter from the toffee always seeps out into the chocolate making it even more of a melt-in-your-mouth treat. Literally!
Yields 5 single serving Salted Toffee Nut Cups
- 5 ounces low-carb milk chocolate
- 3 tablespoons + 2 teaspoons erythritol*
- 3 tablespoons cold butter
- ½ ounce raw walnuts, chopped
- Sea salt to taste
*I always use a store brand granulated “stevia/erythriol” sweetener blend because it is a mixture of erythritol and stevia and has a good flavor. Erythritol should work too but it may not have the same dimension of sweet that a mixture will provide.