Happy holidays to you all ! And happy holidays to me as well, because I FINALLY got myself some Christmas baking spirit these past few days, and have been into the candy making as well. I like to try a few new things each year, so I have two new toffee recipes coming up in addition to the other lovely recipes I’ve found (round-up to come!).
This recipe features a combination of cranberries, almonds, and spice cookies nestled in a buttery toffee, topped with creamy white chocolate. The result was very Christmas-y, I thought. Check it out for yourself !
- 1 1/4 cups butter
- 1 cup white sugar
- 1/3 cup brown sugar
- 1/3 cup water
- 1 tbsp white corn syrup
- 1 tsp ground cinnamon
- 1 cup coarse crumbs from crisp spice cookies, plus 2-3 extra for topping (I used these)
- 1 cup dried cranberries
- 1/2 cup slivered almonds
- 12 ounces white chocolate, melted (I use a microwave for this, short intervals, stirring in between, until just melted)
Prepare a baking sheet with butter. To a heavy saucepan over low-medium heat, melt butter, then add both sugars, water, corn syrup and cinnamon. Increase heat to medium and cook for 15-20 minutes to “hard crack stage” while regularly stirring and scraping bottom of pan. Remove pan from heat and stir in spice cookie crumbs, dried cranberries and slivered almonds. Pour mixture onto prepared baking sheet and press with back of metal spoon to distribute thinly. Drop spoonfuls of the melted white chocolate over top of the warm toffee and spread over top evenly. Crush 2-3 more spice cookies finely and sprinkle over top. Allow to fully cool until chocolate is set, then break into pieces. Store in a cool area in a covered container.