English Toffee with Macadamia Nuts

English Toffee with Macadamia Nuts
English Toffee with Macadamia Nuts

English Toffee with Macadamia Nuts

Recipes   Sweets    
  • 3/4 cup Swerve Sweetener
  • 1/2 cup butter
  • 1/2 tsp vanilla extract
  • Pinch salt
  • 2 tbsp Swerve Confectioners
  • 1/2 cup sugar-free dark chocolate chips
  • 1/2 tbsp butter
  • 1/2 cup toasted chopped macadamia nuts (or other toasted nuts, if you prefer)
  1. Line a 9x13 inch pan with foil.
  2. In a medium heavy-duty saucepan over medium heat, combine Swerve and butter and stir until Swerve is dissolved. Bring to a boil and cook without stirring until mixture darkens to a deep amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
  3. Remove from heat and stir in vanilla extract and salt. If the mixture appears to be separating, stir in 2 tbsp of powdered Swerve Sweetener until it comes back together. Pour mixture into prepared pan. Let cool completely.
  4. In a bowl set over a pan of barely simmering water, melt chocolate chips and butter together until smooth. Spread over cooled toffee.
  5. Sprinkle with chopped nuts and refrigerate until set.

Makes about 12 servings.

Nutrition Facts

Serving Size 1 piece (about 1.5 oz)

Servings 12

Calories 160
Total Fat 15g
Total Saturated Fat 7g
Cholesterol 20mg
Sodium 15mg
Total Carbs 21g
Dietary Fiber 7g
Sugars 1g
Swerve 14g
Protein 1g
Net Carbs: 1g


  • Chris

    I'm rather confused on this recipe: is #5 a partial repeat of #2? And #4 says to melt chocolate and butter together, but we've already used the butter in #2. #6 says to melt chocolate only and spread over the cooled toffee, but #4 already said that. A little help? Thanks!

    • Swerve

      Hi Chris, Thanks for your comment and sorry about the confusion. Yes, the recipe steps were repeated, but we've corrected them! You are using butter twice in this recipe. Once when you melt together 3/4 cup Swerve and 1/2 cup butter. You will then use 1/2 tbsp butter again when making the chocolate. Hope this helps!

  • Maycee

    How come it says net carbs are 1? Wouldnt it be 14 g since theres only 7g of fiber that takes away from the 21g of carbs? Please explain because I'd love to justify eating something like this

    • Swerve

      Hi Maycee! Well we're happy to say you can absolutely justify eating this treat! Net carbs are found by subtracting fiber AND Swerve from the total carb count, since they both do not affect blood sugar. Thanks for the comment and let us know how you like the toffee if you try it out!

  • Carol

    I tried this recipe (I am a very experienced candy maker). The mixture burned before it ever boiled. I stirred it constantly. What are your suggestions. Thank you

    • Swerve

      Hi Carol, we're very sorry you did not have a great experience with this recipe! We would suggest making sure the butter and Swerve are very well combined before cranking the heat up to high. The recipe actually instructs you not to stir - so this may have been why you the mixture never boiled. We hope this helps!

  • Lauri Hiltunen

    I have been making English toffee for over 35 years! On low carb diet so was so excited to see this recipe. It cooked up nothing like real sugar English toffee. Is it supposed to be totally liquid when it is deep amber? I will be patient and wait for,the end result, but I think I just wasted a lot of ingredients! I would love a video!

    • Swerve

      Hi Lauri! A video is a great idea! This recipe is a little different than an English Toffee made with sugar. It never quite gets to that "fluffy" texture. So yes, it will still be quite liquid when it get to be the amber color. The toffee will also be thinner and not quite as hard as a normal toffee. I hope this helps! Let us know what you think of the end result :)

  • Amy

    Hi! I just made your toffee and it tastes great! I do have a question though. The toffee part seems a bit soft. It set up but it’s not hard at all like some toffee is. Is there anything I could to to make it a bit harder? Would cooking it a bit longer help? I DID NOT stir

    • Swerve

      Hi Amy! We're glad to hear you like the taste! The toffee is going to be a bit softer than toffee made with sugar. If you refrigerate it, you will get a harder texture. We wouldn't suggest cooking it longer - this could burn the toffee! Hope this helps!

  • Jessica

    Will powdered swerve work?

    • Swerve

      Hi Jessica! Yes, powdered Swerve will work just fine.

  • Sandy

    I agree with Carol. The butter and Swerve mixture burned (even when cooked over low heat) long before it ever solidified enough to pour into the pan. I also wasted expensive ingredients. So discouraged I may give up trying to make candy again without regular sugar. Has anyone had good luck making this (besides the author of the recipe)?

  • Lynn

    Sandy I just made this tonight and it worked out fine for me...Thanks Swerve:D

  • David Reed

    Made this today and it came out really well, but I used an 8 x 8 pan 9x13 would have been way too big. Turned out great as well.

    • Swerve

      That's a great tip David!

  • Beth

    How many carbs in tin foil? I can't peel it off. Did I miss spraying the foil? What did I do wrong?

    • Swerve

      Hi Beth, so sorry you're having trouble with this recipe! You shouldn't have to spray the foil. We used heavy duty foil and were able to easily remove the toffee.

  • Lacey

    Is it possible to make this without the chocolate and nuts as just a plain toffee? If so, would I need to change any of the other ingredients? Or just omit the chocolate & nuts and for it? Thanks!

    • Swerve

      Hi Lacey, That is definitely possible! You would just follow steps 1-3.

  • Jennifer Daly

    I just made toffee using my family recipe, which is very similar to this one, substituting swerve for the sugar. I did stir it the entire time and let it cook until it began to smoke slightly. Poured it into a foil lined pan. It looked quite different and took a bit longer to harden, but I think it's going to be just fine for my keto friends wanting to partake of my yummy toffee. It may be a little grainy and not quite as crunchy, but good all the same. Are there any suggestions to get the texture a little closer to what I'm used to?

    • Swerve

      Hi Jennifer, it sounds like you did everything right and that you got a similar result to what we get for this recipe. It's not QUITE as hard as a typical toffee, but still delicious!

  • Piper

    Just trying out this recipe! I melted the butter with the swerve until nice and combined, then brought it to a boil for about 4 mins (turned very deep amber). Then removed from heat, went to add the vanilla extract... and it EXPLODED on contact! Thankfully, no fire, but butter EVERYWHERE... any idea what happened here or what I did wrong?

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