Ingredients
1 cup Kerrygold Butter
1/2 cup golden monk fruit sugar substitute
1 tsp. organic almond extract
1 tsp. organic vanilla extract
1/2 cup finely chopped almonds (skin removed)
70% to 100% dark chocolate (chopped)
Pinch of coarse salt (optional)
Instructions
Line a square pan with parchment paper and evenly spread ½ of the almonds over the parchment paper and set aside.
In a small saucepan, combine the butter and monk fruit and melt over low heat until butter is melted, and monk fruit is dissolved.
Stir occasionally until the mixture starts to boil.
Add candy thermometer to the center of the mixture.
Continue to stir every 30 seconds until the temperature reached 300 degrees (hard crack).
Remove from heat and stir continuously for 5 minutes to keep butter and sweetener from separating.
Pour evenly over the chopped almonds on the parchment paper and let it sit for 5 minutes.
Evenly distribute the chocolate over the toffee.
Tightly Cover with foil and let it sit for 5 minutes to allow the chocolate to melt.
Remove the foil and spread the chocolate evenly over the toffee mixture using a rubber spatula.
Sprinkle the remaining chopped almonds over the chocolate.
Very lightly sprinkle with coarse salt if using
Refrigerate overnight.
Remove from the refrigerator and break into bite size pieces.