I recently invited Alison Mahoney to come over and make some holiday treats. We whipped up some deliciously decadent chocolate toffee, and we both started humming holiday songs. I mean, I LOVE to sing when I bake – being in the kitchen makes my heart sing. Next thing you know, we were singing duets and whipping up candy, having so much fun!
Alison Mahoney was dubbed The Singing Baker, when she battled it out for singing, and baking, domination on the Food Network show Sweet Genius. Since then, she has been teaching people that baking can be fun, easy, and accessible on The Steve Harvey Show, CBS Cooking on the Couch, VICE, the CW, and PIX 11. She makes nostalgic desserts with a twist that are so simple that will have you humming in your kitchen!
Here is a quick, easy, decadent, and thermometer-free toffee recipe that uses ingredients you already have in your pantry.
Alison and I wish you a wonderful holiday season!
Print Recipe Holiday Toffee
Servings: 8 people
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 teaspoons vanilla
- 2 tablespoons sea salt
- 1 1/2 cups semi sweet, or dark chocolate chips
- 1 cup toasted almonds
- 1 cup dried cranberries
- In a small sauce pan add the butter, sugar, and vanilla extract.
- Begin cooking toffee over medium heat, while stirring constantly with a wooden spoon.
- Simmer the mixture for 7 to 10 minutes until golden brown.
- In a large sheet tray, lay out parchment or wax paper.
- Spread out almonds, and cranberries.
- When toffee is a golden brown, pour over nuts, and spread it evenly.
- Pour chocolate over the hot toffee, and spread around until melted.
- Sprinkle sea salt on top.
- Refrigerate for 30 minutes.
- When ready, break the toffee into medium size pieces, and serve.
- Keep toffee refrigerated.