Holiday Pecan Toffee Bites (Low Carb)
Holiday Pecan Toffee Bites (Low Carb) are a simple four-ingredient take on Christmas crack made with toasted pecan halves, butter, brown sweetener, and sugar free chocolate chips.
Servings: 24 bites
Calories: 125kcal
Cost: $10
Equipment
- Sheet Pan or muffin tin
- muffin liners Thin paper liners can stick to the toffee once it hardens.
Ingredients
- 1 cup pecan halves
- 1 cup Salted Butter
- 1 cup brown sweetener
- 1.5 cup sugar free chocolate chips
- 1 tablespoon low carb sprinkles optional
Instructions
- Preheat the oven to 350°F. Heat a dry skillet over medium heat and add the pecan halves. Toast for 3 to 5 minutes, stirring often, until fragrant and lightly browned. Remove from heat and let cool slightly.
- Line 24 muffin liners on a sheet pan or in a muffin tin. Add 2 to 3 toasted pecan halves to each liner. This will be the base of your low carb pecan toffee bites.
- Add the butter to a medium saucepan and set over medium heat. Once the butter is melted, add the brown low carb sweetener.
- Whisk the butter and sweetener together as the mixture heats. Cook, whisking often, until the sweetener has dissolved and the mixture is bubbling and slightly thickened, about 3 to 5 minutes. This is your sugar free toffee layer.
- Working carefully, spoon about 1 tablespoon of the hot toffee mixture into each muffin liner, covering the pecans. Try to distribute the pecans evenly so they’re coated in toffee.
- Transfer the pan to the oven and bake at 350°F for 8 to 10 minutes, until the toffee is bubbling around the edges. Remove the pan from the oven and set it on a heat-safe surface.
- Immediately add about 1 tablespoon of sugar free chocolate chips to the center of each bite. Let sit for 1 to 2 minutes so the chips soften, then use the back of a spoon to gently spread the melted chocolate over the top. If using sugar free sprinkles or flaky salt, scatter a small amount over each low carb Christmas crack bite.
- Place the pan in the freezer for about 30 minutes, or until the pecan toffee bites are firm and the chocolate is fully set. Once set, transfer to an airtight container and store in the fridge or freezer until you’re ready to serve.
Notes
- Don’t overcook the toffee. If it gets too dark, it can turn gritty once cooled. Pull it as soon as it’s bubbling and slightly thickened.
- Use good-quality muffin liners or parchment-style liners. Thin paper liners can stick to the toffee once it hardens.
- Work quickly when spooning the toffee. It firms fast, so having your liners prepped and close to the stove makes things easier.
- If the chocolate looks dull after setting, let the bites sit at room temperature for a minute or two before serving. The shine returns as the chocolate softens slightly.
- For extra crunch, add a few crushed pecans on top before freezing.
Nutrition
Calories: 125kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Fiber: 0g | Sugar: 0g
