Once a year I treat my family and friends to wonderful holiday treats – a bit of a splurge on the carb count! One of the favorites is my toffee. This year I decided to find a way to reduce the carb count and I think you’re going to love the results. So easy to make! Be sure to check out the video on my facebook page – click here!

I’ll give you both options so you can play and discover which you like best!

Regular Recipe:

•  Saltine Crackers (whole wheat is preferred)
• 1 cup of grass-fed butter (I use Kerry Gold)
• 1 cup of brown sugar (can use coconut sugar or other granular sweetener of your choice – not liquid).
• 1 ½ cups chocolate chips (I like the Enjoy Brand)
• ½ cup finely chopped pecans

1. Line a 10”x15” cookie sheet with silpat or foil (I don’t use foil, I use the silpat).  Butter lightly or spray.  Place a single layer of crackers on the cookie sheet.
2. Mix butter and brown sugar in a pan and bring to a boil.  Gently boil for 4 minutes
3. Pour butter mixture over top of crackers.  Spread it evenly.  (It will thin out as it bakes)
4.  Bake at 375 degrees for 5 minutes.
5. Sprinkle chocolate chips over top as soon as it comes out of oven.  Allow them to soften and then spread evenly with a spatula. 
6. Sprinkle with nuts. Refrigerate until firm.  Break into pieces.  Keep refrigerated.

Low-Carb Option:

• Replace saltines with Simple Mills Almond Flour Crackers (Sea Salt Flavor)
• Replace brown sugar with Swerve granular sugar replacement or other low-carb sweetener
• Replace chocolate chips with Lily’s Stevia Sweetened, Dark Chocolate chips