1 cup Splenda
1/4 cup sugar-free syrup, toffee or caramel or hazelnut flavors
1 stick butter
2/3 cups polydextrose
1 cup roughly chopped nuts of choice
1/4 cup sugar fee chocolate chips
In a large heavy pan combine syrup, sugar mix
Bring to boil, stirring until Poly D is dissolved, add small amount of water if needed and continue to stir.
Add butter. Cook on medium-high, stirring constantly, to the hard crack stage (300F) or just before if you are looking for a chewier candy.
Remove from heat and pour over nuts which have been spread over a cookie sheet lined with nonstick Reynolds wrap or similar.
Immediately, sprinkle chocolate chips evenly over toffee mixture in pan..
Let cool, cut into squares