Low Sodium Classic Toffee Candy
Indulge in the buttery decadence of **Low Sodium Classic Toffee Candy**, a guilt-free twist on the timeless treat that’s perfect for snacking or gifting. Made with unsalted butter, two types of sugar, and a touch of vanilla, this toffee achieves the quintessential golden crunch without the extra salt, making it ideal for low-sodium diets. Coated with a luscious layer of melted semisweet chocolate and topped with roasted almonds, each bite offers a harmonious blend of sweetness, richness, and satisfying crunch. With just 10 minutes of prep and a few simple steps, this homemade candy is both easy to make and irresistibly delicious. Whether you’re creating holiday confections or looking for a sophisticated sweet, this low-sodium toffee will be your new go-to recipe!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup unsalted roasted almonds, chopped
- 1 cup semisweet chocolate chips
Instructions
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium, heavy-bottomed saucepan, combine unsalted butter, granulated sugar, brown sugar, and water.
Place the saucepan over medium heat and stir continuously until the butter melts and the sugars dissolve.
Once the mixture reaches a boil, attach a candy thermometer to the side of the saucepan, ensuring the bulb is submerged in the toffee mixture without touching the bottom.
Continue cooking, stirring occasionally to prevent burning, until the mixture reaches 300°F (150°C) on the candy thermometer, the hard crack stage. This should take about 15 to 20 minutes.
Immediately remove the saucepan from the heat and stir in the vanilla extract and half of the chopped almonds, mixing thoroughly.
Pour the mixture onto the prepared baking sheet, spreading it out into an even layer with a spatula.
Sprinkle chocolate chips evenly over the hot toffee. Let them sit for a few minutes until they begin to melt.
Using a spatula, spread the melted chocolate over the toffee in an even layer.
Sprinkle the remaining chopped almonds over the chocolate layer.
Allow the toffee to cool completely at room temperature for about 1 to 2 hours or until the chocolate has set.
Once cooled and set, break the toffee into desired pieces and store in an airtight container.
Nutrition Facts
Calories |
4110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 564.7 g | 205% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 526.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1899 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
