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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A great dip to snack on while preparing Thanksgiving Dinner Ingredients:
1/4 cup finely chopped almonds |
1/4 cup sugar |
1 tablespoon butter (no substitute) |
8 ounces mascarpone cheese, softened |
2 tablespoons orange juice |
1/3 cup dried cranberries |
sugar cookie |
pirouette cookies |
gingerbread cookie |
pear, sliced |
apple, sliced |
Directions:
1. Line a baking sheet with parchment paper and set aside.
2. In a heavy skillet, cook almonds, sugar and butter over medium heat until the sugar begins to melt. Do not stir during this time, but shake the skillet occasionally.
3. When the sugar starts to melt (it will look syrupy around the edges), turn heat to low and cook until sugar and almonds are golden, stirring constantly with a wooden spoon.
4. Immediately spread mixture onto the parchment paper and let cool.
5. Break into chunks (here's where it's candy!). For the recipe, process in a food processor or place in plastic bag and pound with a rolling pin until crushed.
6. Beat together the cheese and orange juice in a small bowl until fluffy and well blended.
7. Stir in the crushed toffee and cranberries.
8. Chill, covered, up to 3 days.
9. Serve this dip with plain cookies, like sugar cookies, pirouette cookies, and gingerbread cookies, and fruits like pear and apple slices.
10. NOTE: Dip the pear and apple slices into lemon water so they don't turn brown.
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