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Paleo English Butter Toffee

With a satisfying snap and just the right amount of chewiness, Paleo English Butter Toffee is just as flavorful as the original. Made with the goodness of ghee and zero refined sugar, you can feel better about treating yourself to a piece. (Or three.)

  • Author: Christine Tusher
  • Prep Time: 25 min
  • Cook Time: 2 hr
  • Total Time: 35 minute
  • Yield: 10 servings 1x
  • Category: Recipes, Paleo, Snacks + Treats
  • Cuisine: Paleo

Ingredients

Scale
TOFFEE
  • 1/2 c coconut sugar
  • 1/2 c coconut nectar
  • 3/4 c ghee
  • 1/2 c water
  • 1/4 tsp salt (I used pink Himalayan sea salt)
TOPPINGS
  • 1 c dark chocolate
  • 1/2 tsp flake sea salt (I used Maldon Salt)
 

Instructions

  1. Combine toffee ingredients over medium low heat in a heavy-bottomed sauce pan, stirring frequently with a metal whisk.
  2. When the mixture begins to boil and turn a deep amber color, begin watching your candy thermometer and whisking constantly.
  3. When the mixture reaches 285 degrees, remove from heat and pour thinly onto a parchment-lined baking sheet. Use a paper towel to carefully soak up any fat separation that occurs around the edges.
  4. Let cool for approximately 3 minutes, then sprinkle chocolate chips on top. They will melt over the course of a few minutes. When they do, use a spatula to gently spread the chocolate layer on top of the toffee.
  5. Place the baking sheet in the fridge. After about 5 minutes, remove briefly and sprinkle with sea salt. Continue to refrigerate for approximately 2 hours until toffee has set. Break apart and enjoy!

Keywords: Paleo Toffee, Paleo English Butter Toffee