- 2/3 c. granulated sugar
- 1/3 c. nondairy butter
- 1/3 c. corn syrup (or use maple syrup or brown rice syrup)
- 1/3 c. water
- 1/3 c. peanut butter (or nut butter of choice)
- 2 1/2 tsp baking soda
- 1 tsp vanilla
For chocolate coating
- 1 c. nondairy chocolate chips, melted
- Take a 8×8 pan, line with parchment paper and set aside.
- In a medium saucepan, combine sugar, corn syrup, butter, and water together. Stir on medium heat until sugar is dissolved and butter has melted.
- Once the mixture is brought to a boil, place a candy thermometer inside and do not stir. You want the temperature to reach somewhere between soft and hard crack status (this will take around 10 minutes).
- At around 300 degrees, place the peanut butter into the saucepan and stir.
- Remove from heat and add the vanilla and baking soda. Pour into 8×8 pan.
- Allow the toffee to set for a couple of minutes. You will notice that the longer it sits, the harder it will become. You want to “score” (see post for definition) the candy before it completely sets so don’t waste too much time letting it cool.
- Let the toffee sit for an additional 15-20 minutes to completely cool.
- It should be easy at this point to break the scored candy pieces off.
- Dip each piece into the melted chocolate. Allow to set on a piece of parchment paper either on the kitchen countertop or if you are impatient like I am, place in freezer for several minutes.
- Serving Size: 1 piece
- Calories: 116
- Sugar: 10g
- Sodium: 157mg
- Fat: 6.5g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.4g