Sugar-free toffees that have healthy ingredients! Thank you Virpi Mikkonen from It's a Pleasure (Weldon Owen, 2016). I used my homemade almond butter too so I'm well chuffed about that. 1/3 c nuts (I used cashews) 1/2 c honey 1 c almond or another nut butter 2 tbs coconut flakes flakey sea salt (Maldon is my choice)
Have moulds ready or a baking tin lined with baking paper. Crush or chop the nuts with a knife, in a grinder or mortar and pestle. Pour honey into a frying pan over medium heat. Stir continuously until honey starts to foam. Continue stirring for another 5 min. Turn down heat and mix in nut butter and keep stirring until thickened. Remove from the heat and quickly mix in nuts and coconut. Put mixture into your moulds or tin and smooth down with a wet knife. Sprinkle with sea salt. If your toffee is on baking paper cut into pieces now. Chill in fridge until set. Keep pieces in the fridge in an airtight container.
Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.