Peppermint Toffee

Peppermint Toffee is sure to be a family tradition at Christmas. It is sugar free and THM S treat.

This Peppermint Toffee is going to be a new tradition around here!! It’s a great way to celebrate the Holidays.

I’ve been enjoying it as a snack, sprinkled on cookies and even sprinkled some over this Chocolate Cheesecake

Low Carb Chocolate Cheesecake that is Diabetic friendly.

All by itself this Peppermint Toffee is a refreshing treat while following Trim Healthy Mama and it’s even a Deep S if you’ve read your plan book you will know what that means (wink).( Just make sure that you only use skinny chocolate as a topping to keep it deep S.)

The Inspiration for this peppermint Toffee

Last year we were all seeing posts about butter toffee, to the mama that came up with that recipe Thank you!!! You inspired me to make this Peppermint Toffee. (And please let me know if it was you 🙂 )

Ways to enjoy Peppermint Toffee and stay on plan

  • Sprinkled on top of cookies, muffins, yogurt or your favorite cake
  • As a snack with your afternoon cup of coffee or tea
  • dipped in chocolate

I have listed the servings as 12 but this made a 1/2 sheet pan which is about 2 1/2 cups when you break it up. It will probably go much further as a topping.

I have plans to gift this to some of our local mamas packaged in a 8 oz canning jar, or in a small candy box that I get from the local cake and candy store.

Peppermint Toffee Recipe

Ingredients:

1/2 cup unsalted butter, melted
1 1/2 cups coconut oil, melted
1/4 cup THM Gentle Sweet
1/4 teaspoon salt
2 teaspoons peppermint extract
1/2 cup THM Pristine Whey Protein Powder

Directions:

1. Melt the butter and coconut oil , I did this over low heat so that the butter did not brown.

2. Add Gentle Sweet salt and peppermint extract, whisk to combine.

3. I used my immersion blender to blend the whey protein powder into this mixture and then poured it into a large parchment lined baking sheet.

4. Place in freezer to harden.

5. Break Toffee into bite size pieces and store in the freezer.

Allergen Friendly Tweaks

When I posted this the other day I had some mama’s asking if there was a way to make this recipe without the Whey Protein. I experimented a bit and found that you can substitute Collagen Peptides for the whey with only a slight change in the way that you blend this… I had to be blending the oils as I added the collagen or it seized horribly. I use an immersion blender when making this recipe so make sure you use a small sauce pan. You may also be able to process this in a Vitamix, however I haven’t tried that as I own a Ninja blender system.

Peppermint Toffee
 
Author:
Serves: 12
Ingredients
  • ½ cup unsalted butter (melted)
  • 1½ cups coconut oil (melted)
  • ¼ cup THM Gentle Sweet
  • ¼ teaspoon salt
  • 2 teaspoons peppermint extract
  • ½ cup THM Pristine Whey Protein Powder
Instructions
  1. Melt the butter and coconut oil , I did this over low heat so that the butter did not brown.Add Gentle Sweet salt and peppermint extract, whisk to combine.
  2. I used my immersion blender to blend the whey protein powder into this mixture and then poured it into a large parchment lined baking sheet.
  3. Place in freezer to harden.
  4. Break Toffee into bite size pieces and store in the freezer.
Nutrition Information
Calories: 324 Fat: 35g Carbohydrates: 3g Sodium: 53mg Fiber: 0g Protein: 3g Cholesterol: 21mg

 

 

Sweetly Satisfying Peppermint Toffee that is healthy delicious and sugar free. This toffee is sure to become a family favorite in our Trim and Healthy Home.

7 Comments

  1. Debra

    Hello – I just tried this recipe and the protein separated from the oil so now it’s oil on the top and the protein on the bottom ha! I poured mine into a silicon mold so not sure if that had anything to do w/it? It seemed to mix up well initially w/my immersion blender then immediately separated.
    Thanks!

    Reply
    1. Judy (Post author)

      I’m not sure why it would have done that …. I did process mine with the immersion blender for about 2 min and then poured it into a parchment lined baking sheet and then straight to the freezer.

      Reply
  2. Laura Cooley

    Mine separated immediately as well. Any suggestions? Put low heat back on w/immersion blender but not good. Just a big gloppy pile of precious protein in a sea of oily liquid.

    Reply
    1. Judy (Post author)

      I’m so sorry… I have never had that problem and I’ve been making this for a while… I do just melt my oil and butter and let it cool slightly before adding the other ingredients… I feel so bad that people are having it seize … makes me want to cry…

      Reply
  3. Kaylene

    I’m not a “mama” yet😊 but it was I who made the wonderful discovery of Skinny Toffee. But now I can’t wait to make your version! It looks amazing!

    Reply
    1. Judy (Post author)

      I love your Toffee

      Reply
    2. Felicia

      can you share your skinny toffee recipe here, I want to make it along with this wonderful peppermint toffee – thanks!!

      Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: