Low Carb Toffee

2 cups butter
1 cup Pyure-blended into powder
1/2 tsp vanilla
1 tbsp heavy cream

Melt the butter completely on med-low heat in heavy bottomed pot for even heat distribution. Increase temp to medium heat, add all other ingredients. Stir OCCASIONALLY until it comes to a steady boil ,  increase temperature gradually and continue stirring frequently.  Heat to a temperature of 300 degrees Fahrenheit(it will be a darker amber color).  In the mean time prepare a cookie sheet by lining with foil or parchment paper. Spray with coconut oil cooking spray. Sprinkle pecans(or other nut of your choosing)on the bottom of the sheet. Once temp is at 300 f, immediately pour mixture into pan.

After the toffee has set, melt sugar free chocolate chips, lily’s, or 85 percent chocolate to spread over the top.  Add more nuts if you like or sprinkles for the kids :-)

Few tips:  Make sure you are scraping the bottom of the pot so it doesn’t burn.  Don’t stir constantly as it can cause separation.  If it does separate, decrease temp, add hot water one tablespoon at a time, and stir back together.  I refrigerated overnight to set it then broke it apart into pieces and store in an airtight container in the fridge.  Also if you use salted butter just omit the salt.