Low Sodium Homemade Toffee Crisp
Indulge in the sweet and satisfying crunch of this **Low Sodium Homemade Toffee Crisp**, a delectable treat perfect for anyone seeking to reduce salt intake without sacrificing flavor. This recipe transforms simple pantry staples like unsalted butter, puffed rice cereal, and vanilla extract into a delightful combination of buttery toffee, crispy texture, and smooth semi-sweet chocolate. With a quick preparation time of just 15 minutes and minimal cooking effort, this toffee crisp is both easy to make and irresistibly delicious. Plus, the optional addition of chopped unsalted peanuts adds a nutty crunch for extra flair. Whether you're hosting a gathering, prepping a grab-and-go snack, or satisfying a midnight craving, this healthier spin on a classic candy bar is a must-try for dessert lovers. Be sure to share this guilt-free recipe with your fellow snack enthusiasts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 cups rice cereal (puffed)
- 1 cup semi-sweet chocolate chips
- 0.5 cup unsalted peanuts (chopped, optional)
Instructions
Line a 9x13 inch baking sheet with parchment paper and set aside.
In a medium saucepan over medium heat, combine the unsalted butter, granulated sugar, light corn syrup, and water. Stir frequently until the butter has melted and the sugar has dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Continue boiling, without stirring, until the mixture turns a deep amber color, approximately 10-12 minutes. If you have a candy thermometer, the temperature should reach 300°F (149°C).
Remove the saucepan from heat and immediately stir in the vanilla extract.
Quickly mix in the puffed rice cereal until it is fully coated in the toffee mixture.
Pour the toffee-cereal mixture onto the prepared baking sheet and spread it out evenly using a spatula or the back of a spoon. Work quickly as the toffee hardens as it cools.
Let the toffee cool for a few minutes, then sprinkle the semi-sweet chocolate chips over the top. Let them sit for a few minutes until the chocolate has melted.
Once melted, spread the chocolate over the toffee evenly using a spatula. If using, sprinkle the chopped unsalted peanuts over the chocolate.
Allow the toffee crisps to cool completely at room temperature, or speed up the process by placing them in the refrigerator for 30 minutes.
Once fully set, cut into squares or break into pieces.
Store the toffee crisps in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 448.6 g | 163% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 308.7 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 688 mg | 15% | |
*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.
