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Paleo English Toffee

 December 15, 2019

PALEO ENGLISH TOFFEE - INGREDIENTS1/2 cup raw almonds, roughly chopped1 tsp vanilla extract1 cup grass fed butter1/2 tsp sea salt1/4 cup Lakanto Classic Monk Fruit Sweetener1/4 cup coconut sugar1 cup dairy free chocolate chips


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Nicole Modic
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  • ½ cup raw almonds, roughly chopped
  • 1 tsp vanilla extract
  • 1 cup grass fed butter
  • ½ tsp sea salt
  • ¼ cup Lakanto Classic Monk Fruit Sweetener
  • ¼ cup coconut sugar
  • 1 cup dairy free chocolate chips


  • Line an 8x8 baking dish with parchment paper (spray inside of the pan with oil so the paper sticks).
  • Roughly chop the almonds and add them evenly to the baking dish.
  • In a small pan on the stove, add butter, sweeteners, and vanilla extract, over low heat, and stir continuously.
  • Add candy thermometer, keep stirring, and remove the pan from the heat once the thermometer reaches 290 degrees.
  • Stir mixture well and pour evenly on top of the almonds.
  • Place pan in fridge for 5-7 minutes.
  • Meanwhile, place chocolate in the microwave and melt in 30 second increments.
  • Remove pan from fridge and drizzle chocolate on top.
  • Use a spatula to make sure the chocolate covers the entire dish evenly.
  • Add sea salt flakes.
  • Return to the fridge for at least an hour.
  • Once the toffee has completely hardened, lift it out of the pan and break into pieces.
  • Try not to eat all the toffee in one sitting, it's addicting!
  • Store in the fridge in an air tight container for a few weeks.

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