Cranberry-Pecan Toffee

• 3/4 cup dried cranberries
• 1 cup butter
• 1 cup sugar
• 3 tablespoons water
• 1 tablespoon light-color corn syrup
• 1 teaspoon vanilla
• 3/4 cup chopped pecans
• 1/2 cup gluten-free chocolate chips
• 1/4 cup finely chopped pecans

1. Grease an 8x8-inch baking pan with butter; sprinkle the bottom with dried cranberries.
2. Set aside.
3. In a large heavy saucepan heat the 1 cup butter until melted.
4. Stir in sugar, water, corn syrup, and vanilla until combined.
5. Clip a candy thermometer to side of pan.
6. Cook over medium to high heat until mixture boils and reaches 300F.
7. Remove from heat; remove thermometer.
8. Quickly stir in chopped pecans.
9. Spread mixture evenly in prepared pan.
10. Sprinkle with half of the chocolate chips.
11. Let stand until chocolate melts; spread over candy.
12. Sprinkle with half of the finely chopped pecans.
13. Cool.
14. Turn candy over and repeat with remaining chocolate pieces and remaining finely chopped pecans.
15. Cool.
16. Break into bite-size pieces.

cranberries, butter, sugar, water, lightcolor corn syrup, vanilla, pecans, chocolate chips, pecans

Taken from www.cookstr.com/recipes/cranberry-pecan-toffee (may not work)