Cranberry Recipes

Cranberry Cashew Toffee

• 1 cup butter
• 6 oz dried cranberries
• 1-1/4 cups firmly packed brown sugar
• 1 cup semi-sweet chocolate chips
• 1 TBS light corn syrup
• 1/2 cup finely chopped cashews

Cover jelly roll pan (cookie pan with sides) with foil. Melt butter in heavy sauce pan. Stir in sugar and syrup; bring to a boil, stirring constantly. Boil for 12-13 minutes, stirring frequently to prevent burning.

Remove from heat; stir in cranberries. Immediately pour onto buttered foil. Spread into an even thin layer. Sprinkle with chocolate chips and let stand for 3 minutes until chips are melted. When chips are soft, spread over toffee. Sprinkle top with chopped cashews.

Refrigerate for 45 minutes or until chocolate is firm. Break into pieces. Store tightly covered between layers of waxed paper in refrigerator.

This recipe appears in Volume 2 of our very own "Cranberry Recipes from Downeast Maine". A great gift for any occasion! Both volumes of our cookbook are available for purchase on our Cranberry Cookbooks page.