If toffee is your weakness, you’ll love this dressed -up version, The cranberries add a fresh-tasting hint of tartness and a festive bit of red color, making the candy perfect for the holidays.
Add a Flavor Variation
Make this toffee truly your own by varying the dried fruit and chocolate you use. You can substitute snipped , dried cherries or dried apricots, dried currants, 1 or golden raisins for 1 the cranberries. And take your choice of milk, semisweet, or dark chocolate chips.
Total Timeunder 2 hours
OccasionFamily Get-together, game day
Dietary Considerationegg-free, gluten-free, halal, kosher
Taste and Texturenutty, sweet
Type of Dishchocolate dessert, dessert
- 3/4 cup dried cranberries
- 1 cup butter
- 1 cup sugar
- 3 tablespoons water
- 1 tablespoon light-color corn syrup
- 1 teaspoon vanilla
- 3/4 cup chopped pecans
- 1/2 cup gluten-free chocolate chips
- 1/4 cup finely chopped pecans
Grease an 8x8-inch baking pan with butter; sprinkle the bottom with dried cranberries. Set aside.
In a large heavy saucepan heat the 1 cup butter until melted. Stir in sugar, water, corn syrup, and vanilla until combined. Clip a candy thermometer to side of pan. Cook over medium to high heat until mixture boils and reaches 300°F. Remove from heat; remove thermometer. Quickly stir in chopped pecans.
Spread mixture evenly in prepared pan. Sprinkle with half of the chocolate chips. Let stand until chocolate melts; spread over candy. Sprinkle with half of the finely chopped pecans. Cool. Turn candy over and repeat with remaining chocolate pieces and remaining finely chopped pecans. Cool. Break into bite-size pieces.
2011 Carol Field Dahlstrom, Inc.