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Healthier, Dark Chocolate Toffee Brittle

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I first made this recipe last year and absolutely LOVED it! So I was hunting for the recipe this year, and decided I had to share this healthier, dark chocolate toffee brittle with you! It’s buttery and so delicious! My version is healthier than most. I can eat some without turning into a witch (like I do when I eat too much white sugar!).

Ingredients

Scale
  • 2 C butter
  • 1 C evaporated cane sugar
  • 1 C Sucanat (or you can use 2 cups of one of these types of sugar)
  • 1/4 tsp sea salt
  • 2 C Semi-sweet or dark chocolate chips
  • 1 C flaked or chopped almonds (or other nuts)
  • 1 toothpick dip of cinnamon essential oil (optional)

Instructions

  • Put your butter and sugar in a medium pot with a heavy bottom if you have it. Use medium-high heat to melt the butter and combine with the sugar.
  • You will need to stir this mixture every 30 seconds so it doesn’t burn. Use a candy thermometer to monitor temperature.
  • Continue stirring until mixture gets to 265° and keep in mind that you can go up to 300° and you can still have a good batch. The optimal temp is 285°, but my mixture started to separate the butter and liquid.
  • When the mixture has turned dark amber, is combined and above 265° then add the salt, stir and pour onto your parchment-paper covered pan. Use a metal spoon to spread the mixture as evenly as possible.
  • Quickly sprinkle your chocolate chips over the pan and wait a minute until partially melted.
  • Then use a spatula (scraper) to spread the chocolate evenly over the mixture.
  • Sprinkle the flaked almonds over the top and gently press them into the chocolate. You may want to put a bag over your hand to do this or use a latex glove to keep your hand clean, because the chocolate gets on you easily.
  • Put the pan in the fridge for 15-30 min until hard.
  • Then break the toffee into small pieces. If the chocolate melts too easily, then you may want to put it in the freezer for 10-20 minutes.

Notes

It is best to have parchment paper on a jelly roll pan for this recipe. (Some people use aluminum foil, but I don’t because the metal can be absorbed into the food adding toxicity to our bodies.)

Find it online: https://naturaloilmom.com/dark-chocolate-toffee-brittle/