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Cranberry-Pecan Toffee

Updated February 23, 2016
This image courtesy of Jay Wilde

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.

Serves20

CostInexpensive

Total Timeunder 2 hours

OccasionFamily Get-together, game day

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher

Equipmentbaking/gratin dish

Moodfestive

Taste and Texturenutty, sweet

Type of Dishchocolate dessert, dessert

Ingredients

  • 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

Instructions

  1. Grease an 8x8-inch baking pan with butter; sprinkle the bottom with dried cranberries. Set aside.

  2. 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.

  3. 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.

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