Chocolate Cashew Toffee (Lc)

1. 1

   melt 1/2 c butter over medium heat; add granular Swerve and dissolve (use a good non-stick anodized sauce pan)

2. 2

   remove from heat, add vanilla (sizzle) and 3 oz of nuts (directions say to add some powdered Swerve if the mixture separates; mine did not); pour onto shallow 9x12 pan lined with non-stick Al foil

3. 3

   refrigerate to cold and firm

4. 4

   melt the chocolate and 2 t butter in a double-boiler

5. 5

   pour out onto the toffee and spread; top with 3 oz nuts

6. 6

   cool; I cut this into 4x8 (32) pieces

* Per serving · 4 servings · Values may vary.

No additional tips available.