Low Carb Toffee

2 cups butter
1 cup Pyure sweetener, blended into powder
1/2 tsp vanilla
1 T heavy cream

Melt the butter completely on med-low heat in heavy bottomed pot. 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 300⁰. It will be a darker amber color.  In the meantime prepare a cookie sheet by lining with foil or parchment paper. Spray with cooking spray. Sprinkle pecans (or other nut of your choosing) on the bottom of the sheet. Once temp is at 300⁰, immediately pour mixture into pan.

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

Tips:  Make sure you are scraping the bottom of the pot while stirring 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 refrigerate overnight to set it then break it apart into pieces and store in an airtight container in the fridge. If you use salted butter just omit the salt.