Directions

• Line an 8×8” (or similarly sized) pan with toil. Try to make it as smooth as possible as any prominent wrinkles will make detaching the toffee harder.
• Set up a small saucepan with a candy thermometer attached. Over low heat, melt your butter, then add the allulose. Turn the heat to medium-high and continue to cook while stirring continuously.
• As you cook, the toffee will get foamy and start to darken. Cook until the temp reaches 310° F. The toffee should be a light mahogany color. Turn off the heat and continue stirring as you bring the toffee to the foil-lined pan. Pour the toffee into the pan.
• Let the toffee cool slightly for 5 minutes. The butter and sweetener might separate a little, but don’t worry, it will come together as it cools.
• After 5 minutes, distribute the chocolate chips over the surface. Let them sit for 3-5 minutes, allowing the heat from the toffee to melt the chocolate. Use the back of a spoon to smooth the melted chocolate over the surface, then distribute the chopped almonds over the top.
• Put the toffee in the refrigerator to chill.
• If you would like to cut the toffee into uniform squares, remove it from the refrigerator after 2 hours. Turn the toffee onto a cutting board, nut side down, and carefully peel the foil off. Turn the toffee over again and cut it into the desired size.
• Put the toffee pieces in an airtight container and refrigerate overnight. They will achieve the perfect hard but chewable toffee texture after that.
• You can also leave the whole toffee overnight and break it into jagged pieces after it has hardened. Store the toffee in an airtight container in the refrigerator.