Cracker Toffee Brittle

About

It is an understatement to say this brittle is addictive! You will not believe there is no sugar in here and the crunch is so wonderful! The sugar takes on a brown sugar/caramel flavor and the chocolate is the perfect pairing! This is really the best toffee around.

Ingredients

2 cup almond flour
½ teaspoon coarse kosher salt by morton
½ teaspoon baking powder
1 large egg
2 tablespoon butter
¾ cup the ultimate icing sugar replacement by swerve
½ cup butter
½ teaspoon vanilla extract
2 tablespoon the ultimate icing sugar replacement by swerve
4 ounce chocolate chips, sugar free
2 teaspoon coconut oil
¼ cup, chopped almonds
¼ teaspoon coarse kosher salt by morton

Instructions

Preheat an oven to 300 F. In a large bowl mix together the almond flour,½ t salt, baking powder, egg and melted butter. I used a fork to mix this, mixing egg within the bowl and then combining it with the other ingredients until well mixed.
Place between two pieces of parchment paper and roll until ⅛” thick.
Score the crackers with a pizza cutter or knife into 2” squares. Bake for 35 minutes until lightly golden and firm to the touch. Allow crackers to cool.
Once crackers are cooling, combine ½ cup of butter and ¾ cup of sweetener in a small saucepan. Melt the butter on low heat.
Once butter is melted, bring mixture to a boil and boil for 7 minutes or so until the butter is an amber color and is putting off a delicious smell.
Preheat the oven to 375 F. While butter mixture boiling, break the crackers and place them onto a 10” x 15” rimmed baking sheet lined with foil and sprayed with coconut oil. Line the crackers up the best you can, breaking crackers if you need to in order to line the baking sheet with them.
Once mixture is amber colored, turn off the heat and add vanilla and ¼ t kosher salt. Pour evenly onto crackers using a small offset spatula to spread the mixture if it doesn’t cover the crackers evenly. Bake for 5-7 minutes or until the mixture is bubbling. Be careful as you remove from the oven as it will be liquidy. Let cool slightly then place in the fridge to cool the rest of the way.
In the meantime, combine the coconut oil and chocolate chips together in a microwave safe bowl and heat in 30 second increments until the chocolate is all melted. Pour over the crackers and spread evenly with a small offset spatula. Sprinkle with sliced almonds.
Return to the fridge to chill until firm enough to break into pieces! Keep store in an airtight container in the fridge.