It seems like it would be impossible to make toffee without any sugar, but it’s not! This recipe uses allulose sweetener rather than sugar, which is low-calorie and diabetic-friendly. Allulose is a simple sugar (a monosaccharide) naturally found in small quantities in raisins, wheat, jackfruit, figs, and a few other plants. Though it is a sugar and is sweet, allulose does not affect glucose levels, making it safe for diabetics and keto-friendly. Unlike some other sugar alternatives, like monk fruit and erythritol, allulose does not crystalize, making it ideal for caramels, toffees, and things like pecan pie. It also has a nice mild sweetness, so it’s not too overpowering and doesn’t have an aftertaste. You can find allulose sweetener in the baking section at the Co-op. This English Toffee recipe has a texture and flavor that is so spot-on, no one would guess it was made without sugar. Just try only eating one piece!
On the Ingredients
- Allulose is a naturally occurring sugar found in figs, raisins, wheat, maple syrup, and molasses. However, the amount found in these foods is so small that it’s synthesized from fructose for commercial use. However, it doesn’t affect the body the same way as fructose. It doesn’t crystalize like monk fruit and erythritol so you can make caramel with it.
Recipe Notes and Substitutions
You can use other nuts for this recipe besides almonds. Macadamia nuts and peanuts are especially good.
No-Sugar English Toffee
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hoursIt seems like it would be impossible to make toffee without any sugar, but it’s not! This recipe uses allulose sweetener rather than sugar, which is low-calorie and diabetic-friendly. Allulose is a simple sugar (a monosaccharide) naturally found in small quantities in raisins, wheat, jackfruit, figs, and a few other plants. Though it is a sugar and is sweet, allulose does not affect glucose levels, making it safe for diabetics and keto-friendly. Unlike some other sugar alternatives, like monk fruit and erythritol, allulose does not crystalize, making it ideal for caramels, toffees, and things like pecan pie. It also has a nice mild sweetness, so it’s not too overpowering and doesn’t have an aftertaste. You can find allulose sweetener in the baking section at the Co-op. This English Toffee recipe has a texture and flavor that is so spot-on, no one would guess it was made without sugar. Just try only eating one piece!
Ingredients
1 cup salted butter
1 cup allulose sweetener
1 cup Lily’s dark chocolate chips (no-sugar-added)
1 cup no-salt roasted almond (chopped)
Directions
- Line an 8x8” (or similarly sized) pan with toil. Try to make it as smooth as possible as any prominent wrinkles will make detaching the toffee harder.
- Set up a small saucepan with a candy thermometer attached. Over low heat, melt your butter, then add the allulose. Turn the heat to medium-high and continue to cook while stirring continuously.
- As you cook, the toffee will get foamy and start to darken. Cook until the temp reaches 310° F. The toffee should be a light mahogany color. Turn off the heat and continue stirring as you bring the toffee to the foil-lined pan. Pour the toffee into the pan.
- Let the toffee cool slightly for 5 minutes. The butter and sweetener might separate a little, but don’t worry, it will come together as it cools.
- After 5 minutes, distribute the chocolate chips over the surface. Let them sit for 3-5 minutes, allowing the heat from the toffee to melt the chocolate. Use the back of a spoon to smooth the melted chocolate over the surface, then distribute the chopped almonds over the top.
- Put the toffee in the refrigerator to chill.
- If you would like to cut the toffee into uniform squares, remove it from the refrigerator after 2 hours. Turn the toffee onto a cutting board, nut side down, and carefully peel the foil off. Turn the toffee over again and cut it into the desired size.
- Put the toffee pieces in an airtight container and refrigerate overnight. They will achieve the perfect hard but chewable toffee texture after that.
- You can also leave the whole toffee overnight and break it into jagged pieces after it has hardened. Store the toffee in an airtight container in the refrigerator.
