Directions

• Grease a 15-in. x 10-in. x 1-in. pan with 1/2 teaspoon butter. In a
• heavy saucepan over medium-low heat, bring 1 cup butter, sugar and
• water to a boil, stirring constantly. Cook over medium heat until a
• candy thermometer reads 290° (soft-crack stage). Pour into
• prepared pan (do not scrape sides of saucepan). Refrigerate for 1
• hour or until hard.
• Break toffee into pieces. Place in a food processor; cover and
• process until coarsely chopped. Divide in half; set aside.
• Butter two 15-in. x 10-in. x 1-in. pans with remaining butter. In a
• microwave, melt 4 cups white candy coating. Stir in 1-1/2 cups dried
• cranberries and half of reserved toffee pieces.
• Pour onto one prepared pan; spread to edges of pan. Repeat with
• remaining white candy coating, dried cranberries and toffee pieces.
• Yield: 4 pounds.