This simple dip is wonderful to serve with cookies, apples, pears, and grapes. The sweet, nutty flavor of the toffee complements the tangy dried cranberries and smooth, suave cheese. You'll love it. Remember that you can substitute different types of purchased toffee or brittles for the almond toffee you make from scratch.

1/4	cup	finely chopped almonds
1/4	cup	sugar
1	Tbsp.	butter (and ONLY butter!!)
8-oz.	pkg.	mascarpone cheese, softened
2	Tbsp.	orange juice
1/3	cup	dried cranberries

• Line a baking sheet with parchment paper and set aside. 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. 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.
• Immediately spread mixture onto the parchment paper and let cool. 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.
• Beat together the cheese and orange juice in a small bowl until fluffy and well blended. Stir in the crushed toffee and cranberries. Chill, covered, up to 3 days.