Monday, April 12, 2010



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

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