How do you achieve caramelization in sugar-free toffee without sucrose?

We use allulose as our primary caramelization agent. Allulose is a rare naturally occurring sugar that undergoes genuine Maillard browning at temperatures close to sucrose caramelization, producing authentic amber color and butterscotch flavor. It has negligible glycemic impact. We supplement with erythritol for additional sweetness.

Does sugar-free toffee have the same snap and texture as regular toffee?

Our allulose-erythritol sugar-free toffee achieves the same hard-crack snap, amber color, and butterscotch flavor as our traditional toffee. We have conducted side-by-side comparisons and the difference is not detectable to most tasters. The almond and butter components are identical to our traditional recipe.

What almonds do you use in your sugar-free toffee?

We use California almonds roasted in-house to a deeper color than most commercial preparations - producing more Maillard reaction products and more intense roasted flavor. The almonds are sourced from California growers whose farming practices we know and whose product we taste before purchasing.