What You Need:
• 80g Whole Almonds
• 14g Kerry Gold Butter
• ¼ cup (53g) Swerve Sweetener (Erythritol)
• 1 tsp. Pure Vanilla Extract
• 1/8 tsp. salt
What To Do:
Step 1: Line a 9″ x 5″ loaf pan with waxed paper.
Step 2: Pour sugar, butter, vanilla and salt into a small non-stick skillet.
Step 3: Heat over medium heat, stirring until all ingredients are dissolved.
Step 4: Add the almonds to the mixture and bring to a boil, stirring constantly.
Step 5: Continue to boil 2-3 minutes until the candy turns a light golden brown. Remove from heat.
Step 6: Carefully pour it into prepared pan.
Step 7: Using the back of spoon, spread almonds evenly through hot candy.
Step 8: Allow to set 1 hour or until completely cooled. (I was impatient so I stuck mine in the refrigerator for a little!)
Step 9: Break into pieces and divide into 8 servings.
Total Serving Yield: 8 pieces
Calories per Serving (including frosting): 102 calories
Macros per Cookie: 2p/9c/6.5f (1g Fiber)