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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
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