Paleo Toffee Caramels & A Review of Paleo Indulgences Cookbook

I was more than a little excited to receive my new copy of Paleo Indulgences in the mail.  I was ecstatic, giddy, and positively antsy to get cooking!

Tammy Credicott is author to one of my very favorite allergy cookbooks: The Healthy Gluten Free Life.  So when I discovered she was writing a Paleo cookbook, I was excited to get a copy to support my grain-free trial.

Just like her previous cookbook, Tammy has filled this cookbook with beautiful photos, an amazing pictured index, and loads of crave-worthy recipes.  I was hard-pressed with where to begin!

Every recipe I have made thus far will be a repeat in this house.  A quick ‘bread’ whipped up in a mug (delicious!), cinnamon swirl rolls, orange chicken…..we have loved them all.  I can guarantee that I will be making my through this book, one age at a time, with great pleasure.  Next on my list: No-Bake Pumpkin Tarts, Hazelnut Chocolate Chunk Cookies, Breakfast Biscuit Bowls, and Sweet Potato Fried w/ Garlic Oil.

If you are looking for some super creative, Paleo-legal treats to indulge in once in awhile, or you’re trying to find foods that your kids will eat along side with you, or maybe you just love good food that happens to me made with healthy ingredients: this is a perfect cookbook for you!

Mine is already taken on a well-worn and loved look, and I couldn’t be happier!  Thank you Tammy for another winner!

And in case you needed any convincing, I leave you with a a little teaser recipe of Tammy’s: Paleo Toffee Caramels!

INGREDIENT NOTE: Coconut nectar may be new to some of you.  It is a thick syrup with a lovely caramel flavor and is a lower glycemic sweetener.  Almost a cross between honey and maple syrup.  I have a hunch this recipe would work with any variety of liquid sweetener: honey, maple syrup, agave, etc.

4.5 from 10 reviews
Paleo Toffee & A Review of Paleo Indulgences Cookbook
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 teaspoon pure vanilla extract
  • ⅓ cup almond butter (sunflower seed butter would work for a nut-free version)
  • ¼ cup coconut sugar
  • ½ cup coconut nectar
  • ¼ cup water
  • ⅓ cup dark chocolate pieces (chocolate chips or a chopped bar would both work!)
  • 1 oz square unsweetened dark chocolate
  • 1 teaspoon palm shortening
Instructions
  1. Measure your vanilla and almond butter and have ready to go.
  2. Line a baking sheet with parchment paper (I used a 9 x 12 size and my Silpat)
  3. Make the toffee: Place the coconut sugar, coconut nectar, and water in a medium saucepan over medium/medium high heat, stirring occasionally until it comes to a boil and the sugar has dissolved.
  4. Insert a candy thermometer (don't let it touch the bottom of the pan) and boil until it reaches 285 degrees.
  5. Remove from heat and quickly stir in almond butter and vanilla.
  6. Quickly pour the mixture into the awaiting pan, spreading evenly to about ½" thick. The mixture thickens quickly and you get to spread it to your desired thickness: it does not spread on it's own.
  7. Use a greased knife to score the candy while it is still warm, into bite-size squares. Continue scoring until you have cut through the mixture.
  8. Cool completely for 2-3 hours.
  9. Prepare you chocolate coating by melting the remaining ingredients together.
  10. Use two forks to dip each piece of toffee into the chocolate and cool on the same parchment lined cookie sheet until firm and set.
  11. Store in an airtight container in the fridge to keep it crisp.

This post was shared on: My Meatless Monday, Melt In Your Mouth Monday, Natural Living Monday, Monday Mania, SCD Sundays, Made From Scratch Monday, Better Mom’s Linky, Make Your Own Monday, Tasty Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesdays, Hearth & Soul, Whole Foods Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Kids in the Kitchen, Keep It Real Thursdays, Simple Lives Thursday, Pennywise Platter, Thriving on Thursdays, Full Plate Thursday,Wellness Weekend, Freaky Friday, GF Fridays, Fight Back Friday, Fresh Bites Friday, Foodie Friday, Whole Foods Friday, Healthy Vegan Fridays, Fill Those Jars Friday, Seasonal Celebration Sunday, Sugar-Free Sunday, Gluten Free Monday, GFE Sept Gluten Free Support Group, GAPS Friendly Friday,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Dessert, Grain Free/Paleo, Vegan
74 comments on “Paleo Toffee Caramels & A Review of Paleo Indulgences Cookbook
  1. Katie says:

    I’m loving your photos! That toffee looks delicious!

  2. I am a bit confused about the chocolate. Is the 1/3 cup dark chocolate meant to be sweetened and the 1 oz is different only because it is not sweetened? Thanks- I plan to make these. I think the chocolate measurements probably don’t matter to much because it is for dipping.

    • Hi Dawn, his a strategy that I use too…using dark chocolate and then adding unsweetened squares to make it even DARKER and less sweet. I have a hard time finding anything much darker than 70%, so adding the unsweetened reduces the sugar. It is totally personal preference, you could use any chocolate you like, melted with the palm shortening. Good luck, let me know how you like it!

  3. Charlotte Moore says:

    How could there be 1/2 inch in a 13×9 pan with such a small amount of ingredients? I must be missing something.

    • Hi Charlotte! I will add some more details in the recipe, thanks for pointing that out. Tammy’s recipe referred to a cookie sheet only, and i used my small one judging by the amount. The mixture thickens very quickly when you take it off the heat, so you spread it as thin as you prefer….it does not spread on it’s own…too thick for this. I spread the mixture about to *about* an 1/2 inch, and it almost filled my small cookie sheet.

  4. Saundra says:

    What is coconut nectar? That’s an ingredient I havent used before :) These look delicious!!!

  5. Oh my goodness these look delicious! Thanks for sharing on Natural Living Monday! These are definitely on my “to make” list. Yum.

  6. mjskit says:

    These toffee caramels look fantastic! You have to know that they are my favorite candy. When I use to buy candy bars I always bought the Heath bar! I’m not familiar with coconut nectar but now I am very curious of it. Love these candies and your pictures are beautiful! You certainly sold me!

  7. I MUST check out this cookbook! Another drool worthy dessert with gorgeous pictures!

  8. Amber says:

    Hi Tessa,

    Thank you for introducing me to this author and book! It looks just amazing. And I am making these caramels for my daughter for Halloween. We don’t do the candy thing here, so this will be a great recipe to add.

    And your pictures look amazing, Tessa. I want to just grab one right off the screen. WOW!

    Hugs Friend,
    –Am

  9. Vicky says:

    These look delicious!

  10. Sorry to bother you with one more question… how hard is this toffee. Can little teeth handle this?
    Thanks, Dawn

  11. Amanda says:

    These look so delicious! I love toffee – so good to know I can actually make a version that’s edible for me – Thanks!

  12. I didn’t know I could make toffee using coconut sugar. Oooh. I’m excited to try this. This is going to be popular around the holidays!

  13. Alison says:

    It must say something that I pick YOUR little square picture out of a hundred to click on every single week. This time it was on Fat Tuesday. These caramels look awesome! I can’t wait to try them!

    • That means we have very similar taste buds Alison!! I am glad the pics draw you in…I keep learning, and I hope to take a class someday too. Chocolate is one of he easiest thins for me to photograph….others not so much!!

  14. These look absolutely delicious!! And ironically, someone just told me about how much she loves coconut sugar.

    Wish I could have one now, but unfortunately we think my daughter’s allergies include cocoa. We will know for sure after another round of testing. :( If we can do chocolate, what do you think about subbing Earth Balance soy free spread for the almond butter?

  15. These look so good. Nice photography, by the way! I wonder what could be substituted for the almond butter? I wanted to make these for my daughter, who is allergic to dairy, eggs, nuts, peanuts, and wheat. Perhaps some vegan margarine? It looks like the almond butter provides the fat.

  16. I got my cookbook in the mail too…this is definitely at the top of my list to try! Have you tried the One Minute Chocolate Cake??? Holy cow…nothing that tastes that good should be accessible that fast!!!!

  17. Brianna says:

    Wow! That looks delicious! I want to eliminate more grains from my diet, so I think I will probably make these more than once.
    Brianna from Flippin’ Delicious

  18. Shut the front door. These look AMAZING! I was searching for gluten-free recipes on foodgawker and your blog popped up. I’m so happy I stopped in to say hello ;) This is a fabulous space, love it!

  19. Sounds very interesting. I’ll have to look around for the ingredients and give it a try.

  20. Tami says:

    These looks so wonderful, pinning to my boards to make later.

    Have a great weekend,
    Tami

  21. Holy cow these look amazing. I am salivating looking at them. Gluten free and vegan!!! I am in love.

  22. Cindy (Vegetarian Mamma) says:

    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Next Friday one lucky blogger will be randomly selected to win a case of Planet Rice! Its yummy! Its gluten free, sprouted and grown in the US. You can link up to 3 entries! The more you link up the better you chances to win! (entries from US only) Cindy from vegetarianmamma.com

  23. Dana says:

    Oh my goodnes, the pictures of these candies are so tempting! I’ll definitely be making these soon :) A good excuse to try out coconut nectar!
    -Dana

  24. Diane Balch says:

    I don’t think you have to be a Paleo to enjoy these toffees… really fantastic looking. thanks for sharing them on foodie friday.

  25. Mindy @ Too Many Jars in My Kitchen! says:

    These look so amazing! They don’t quite work for the GAPS diet, but I might have to try and change them slightly to work. : ) I think I also need to check out this cookbook. Yum!

    I recently launched a new real food blog carnival called Fill Those Jars Friday. I’d love to have you come stop by and share this on it: http://toomanyjarsinmykitchen.com/2012/09/27/fill-those-jars-friday-september-28-2012/

    See you there!
    Mindy

  26. Miz Helen says:

    Tessa,
    This is a great review and a delicious treat! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  27. Lea H @ Nourishing Treasures says:

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back shortly when the new link-up is running to see if you were one of the top 3 featured posts! :)

  28. Michelle says:

    These sound fabulous! Would it be OK to substitute coconut oil for the Palm shortening? I don’t have Palm shortening on hand and don’t wanna buy it for only 1 tsp for one recipe. Thanks!!! :-)

  29. Alea @ Premeditated Leftovers says:

    The Paleo Toffee caramels look delicious! I am featuring this post on the H&S Hop Highlights tomorrow.

  30. Heidi says:

    Thanks for this great recipe. I’ve started a Gluten-Free Share Page on OneCreativeMommy.com. I would love it if you visited and shared this (and any of your other gluten-free recipes, experiences, and ideas). I hope to see you there.

  31. Karen says:

    On the 1/3 cup dark chocolate,… Is that melted, chips, chunks from bars broken down? Any idea how many ounces? It’s odd that the one oz piece is specified by weight but the other is buy measure and I’m not sure what kind of ‘chocolate’ we are measuring. Broken down candy bars would be variable depending on who is breaking them down,chips would be more uniform I guess. I just find it confusing but the recipe looks amazing. Can you clarify?

    • Hi Karen! I used chocolate chips, but I have also used a chopped dark chocolate bar. The 1/3 of a cup is not an exact science….as it is just for the dipping, and tablespoon less or more wouldn’t hurt. I used a measuring cup, not weigh. The unsweetened squares usually come in 1 ounce portions. I will clarify in the recipe, thanks for your input!

  32. Alaine @ My GF & DF Living says:

    These look delicious! Yummm!

  33. Lauren Schaad says:

    My first thought was, no WAY these are paleo. They look amazing and I can’t wait to try!

  34. Sue says:

    Coconut nectar and palm shortening are two unfamiliar ingredients. Are they available in most grocery stores or does it need to be a specialty store?

    • Palm shortening is more common…it is the healthier version of crisco found in most natural foods stores and online (it will be in my store link above if you want to see what it looks like). I use spectrum brand. Coconut nectar is more uncommon, although it is I both of my natural market nearby. I always buy it online as it is usually cheaper, this is also inmy store if you want to see what it looks like, coconut secret is the only company that makes it that I am aware of. If you click the iherb.com logo in my sidebar and you are a new customer, you get $5 off your first order and only need to spend 20 for free shipping. I usually pay around $7, give or take!

  35. Megan says:

    I have all the ingredients except coconut sugar. Is that common? I’ve never heard of it. As Paleo as I am, I’m really not fond of coconut. Any other substitutions? I wouldn’t even mind cheating a bit since these will be taken to a cookie exchange

    • Hi megan! Coconut or palm sugar is becoming much more common…about$5 a pound now or less online! neither the nectar or palm sugar have any coconut flavor, so you should be fine! You could try subbing honey or maple syrup for the nectar…but the palm sugar is key (unless you want to use brown sugar….and then the recipe would change b/c that can cook a a higher temperature)

  36. Tiffany says:

    Hi there. This sounds fabulous. Can you use coconut oil instead of palm shortening?

  37. Ann says:

    I just made these so here are a few comments:
    -I tripled the batch the second time. The first time, I think the candy thermometer wasn’t reading the temp correctly because the mixture was not deep enough;
    -The product after cooking is very thick. I scooped it out of the saucepan with a metal spoon and quickly spread it out. The thinner you spread it, the harder the candy will be when cooled. Next time I make it, I will attempt to keep the thickness at 1/2 inch.
    -I used ‘Enjoy life’ semi sweet chocolate (dairy, nut, soy free) chunks and 1 oz unsweetened chocolate….
    -To clean the saucepan, fill with water and boil; then scrape the pan to dissolve the leftover candy…the pan will never come clean otherwise.
    -I am impressed on how good these are!

  38. Carmen says:

    Palm oil is highly destructive to the environment, just FYI. There is a slash-and-burn campaign being waged in the rainforests of Brazil, Malaysia and other places so that palm oil plantations can be developed.

    http://wwf.panda.org/what_we_do/footprint/agriculture/palm_oil/environmental_impacts/

  39. Angela says:

    Would you have nutritional information for this recipe that you could post? Am looking for a little something sweet to have while on WW, but would like to know how many points these are before I give them a try and get hooked on them. Thanks :)

  40. kyliewalker@hotmail.com says:

    Hi, I’m not sure what I did wrong with this, but I when I added the nut butter (I used a mix of almond and sunflower seed butters, as I didn’t have enough almond butter left) it looked to be Incorporating okay, but then suddenly crystallised. I’ve ended up with a saucepan of “sand”. I used maple syrup instead of coconut nectar but I wouldn’t have thought that would cause a problem. Any thoughts? (Obviously me, not the recipe, as others have had success!) I do wonder if the batch is too small for an accurate candy thermometer reading – the mixture was quite dark when I took it off?

    Thanks

    • How frustrating Kylie, this has happened to me in other candy endeavors before too! Here is a clip that may help, consider stirring less, and to get an accurate reading, I tip my pan up on its side to make it deeper:

      3. Crystallization: One of the greatest frustrations in toffee making comes when a smooth syrup turns quickly into a grainy mass. This is caused by sugar crystals that have formed on the sides of the pan in the process of being stirred down into the syrup.

      Here are several ways to prevent crystallization:

      Dissolve sugar completely before mixture boils.

      If you notice any crystals on the side of the pan, brush them down into the syrup with a pastry brush dipped into hot water or tightly cover the saucepan and let the mixture cook for about 3 minutes. This causes steam, thereby melting the sugar crystals that may have adhered to the sides of the pan.

      Avoid stirring syrup once it begins to boil unless the recipe instructs otherwise.

  41. Jen says:

    My hubby’s fave is toffee. He said he would go Paleo IF I could find and make a Paleo toffee recipe. I made this tonight, guessed on doneness w help from online tutorials as I did not have a candy thermometer, and it was PERFECT. Thanks for helping me get my favorite person onboard with me:)

    • Always nice to have your spouse in the same court with you Jen! Good news, most things can be made Paleo now-a-days, so much inspiration and ideas out there!

      • Jen says:

        Just in the middle of our second batch. Loving how quick this is. Now off to unload the dishwasher while the caramel part settles. Thanks again for helping with Big Daddy’s sweet tooth!

  42. Caiti says:

    i have this book and it is amazing. recommend

  43. Alicia says:

    This was absolutely delicious. HOWEVER, the total time to make the recipe is misleading. You have to let it cool for 2-3 hours. I was going to make this for a party and I found out after it was too late that I needed to wait that long because I looked at the ingredients and total time and assumed I had the time to do so. PLEASE CHANGE THE TOTAL TIME IT TAKES TO MAKE THIS RECIPE.

  44. Katie says:

    Hi. I ran across these on Pinterest, and woudl love to make them for my husband for Valentine’s day. However, I don’t see any instructions, only the ingredients listed. Are the instructions missing or is it just me?

  45. Katifitchick says:

    Could sub choc chips for cacao or cocoa powder??

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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