I know I've posted a lot of recipes lately...but this one is fantastic, has a short ingredient list, and it's most difficult part is watching a candy thermometer for a few minutes.
3 sticks of butter (1 1/2 cups)
1 1/2 cups sugar
1 cup semi-sweet chocolate chips
3/4 cup cranberry trail mix (cranberries, coconut, assorted nuts)
3/4 cup pecans ground/finely chopped
In a heavy pot, begin melting butter. Add sugar and stir. Continue to stir occasionally until candy mixture boils and reaches 295 degrees on your candy thermometer. Watch it carefully. The temperature will rise EXTREMELY fast at the end. I think I was 5-10 degrees over, which may be why my toffee separated a little and had an oily sheen, but after refrigeration, it was just fine.
Pour the boiling candy into a greased foil-lined 13x18 pan. Let it cool 10 minutes, and then sprinkle on the chocolate chips. The heat from the toffee should melt the chocolate so it's spreadable. Spread it and sprinkle with the nuts or whatever topping you prefer. Allow to cool to room temp. Then lift out the foil and smack it on the counter to break it into bits. This part is strangely satisfying. I'm keeping mine in the fridge, but if your chocolate sets, feel free to keep it at room temp for a week.Wait, one...two...three? Yes, we had an extra puppy this week. So everywhere I go THREE puppies follow. It's like having my own entourage. One that licks you if you let them.