Toffee with Dark Chocolate, Cranberries & Pecans

Its the day before Christmas and this is the first treat I have baked.  Crazy right!  Sweet Girl and I made this toffee last night and I rushed to get the pictures before it was eaten so these were taken at night and they look horrible.  I wonder if it’s too late to ask Santa for an awesome camera and a light box???

I love toffee, love it so much that I wasn’t sure I wanted it in the house because I don’t want to eat it all.  But – when I saw Let’s Dish claim to have the recipe for the Best Toffee Ever, I knew I had to see if it really was. Fellow bloggers, just so you know, I am a sucker for your recipes titled “Best….Ever.” Not because I think Really? Best Ever?  I just know if you are going to title something that – it’s going to be really good!

This toffee was really good. We added a little “Holiday Bling” to our toffee with dried cranberries.  I wish I had some chopped pistachios in the house because that would have really added all the right colors.  The tart cranberries were a great addition to this toffee, which by the way, totally stood up to its title of Best Toffee ever!

recipe adapted from Let’s Dish
Ingredients:
2 cups butter (2 sticks)
2 cups white sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup chopped Pecans

1 cup dried cranberries
Directions:

Line a baking sheet with aluminum foil or parchment paper and set aside.
Toast the pecans and set aside.
In a heavy bottom pot set over medium heat, melt the butter with the sugar and salt, whisk the entire time the butter is melting.
Bring this mixture to a boil and keep stirring until this mixture reaches a temp of 285 degrees.
Take the pot off the heat and stir in the vanilla.
Sprinkle nuts on to the baking sheet and pour the toffee mixture over it.
Top with chocolate chips and as they begin to melt, spread in an even layer over the toffee.
Top with cranberries and refrigerate until the toffee sets.
Break it up and enjoy!!!