The flavors of this rosemary cranberry toffee with flake sea salt will do a happy dance across your tongue. This is by far the best toffee and I’ll be making it for years to come!
I haven’t always been a fan of fruit in everything, but OMG this will change anyone’s mind.
This toffee is the epitome of sweet and savory, it’ll wow your taste buds.
This flavor combination took toffee to the next level. Sweet and savory toffee tastes outstanding. I had it on my idea list for a while, and the holidays got busy but as soon as I had a spare moment before the New Year, I made a batch and I made another batch the next day and another about a week later.
Needless to say,
One bite in and every person said Oh My… this is amazing.
About a month ago I had a dark chocolate bar with fruit and now I think I’m a convert to the whole chocolate and dried fruit phenomenon. I knew just the duo I would make, you see I’m all about rosemary.
A little rosemary fact… did you know all rosemary is edible.
I have at least 10 rosemary plants. I use it in lots of recipes. It’s also available in grocery stores in the produce section. Often in live plant form or cut in plastic clam shells in the fresh herb area.
I love rosemary in these chocolate chip cookies and these lemon cookies. Rosemary goes so well with potatoes check these out.
Often I grab some and add fresh minced garlic with some coarse salt and pepper and a pinch of crushed red pepper flakes. and dip some bread into it.
More Rosemary Recipes
- Garlic Rosemary Potato Salad
- Garlic Rosemary Potatoes
- Garlic Rosemary Chick Peas
- Slow Cooker Chicken in Wine Sauce
- Rosemary Candied Walnuts
- Pork Chops in Wine Sauce
- Delicious Chicken Recipe
Do I consider this a holiday recipe,
well it certainly can be… and I’m sure it will be amazing for Valentine’s Day.
I love that dried cranberries and rosemary are available all year long because this will undoubtedly be on repeat in my kitchen! Be sure to use really fresh dried cranberries, not super dry cranberries… plump red dried cranberries are best, and fresh rosemary (dried won’t taste as good). As far as the salt goes, well… I think it’s a must. I love salty sweets, I use Maldon sea salt flakes, they are large flakes that taste delicious on sweet treats.
This Cranberry Rosemary Toffee will convert any non-sweet eater to try this. I’ve already converted a non-toffee eater to love it!
And call it Holiday Tofee if you prefer, year after year everyone will ask for it.
Making toffee takes a few key ingredients:
- butter (I use salted, unsalted works well too)
- granulated sugar
- chocolate I use Ghirardelli 60% cacao semi-sweet chocolate
- fresh rosemary (not dried),
- dried cranberries
- flakey salt. (do not use table salt)
This recipe is a small batch for a 1/4 sheet pan 9×13” this recipe can easily be doubled for a 1/2 sheet pan 13×18″. I’ll write the amounts in the notes of the recipe. A 1/2 sheet rolled edge baking sheet is the pan I use when making a large batch.
Salty sweets are created with the right type of salt for the recipe. I use flakey sea salt for delicate items like this. Maldon Sea Salt is my favorite for this. If the salt is getting mixed in and won’t just sit on top I often use Coarse Kosher Salt.
I’ve been making chocolate covered toffee for many, many years. I typically top it with nuts, but as you may know not everyone loves nuts, or can’t eat them. This no nut toffee recipe is just the answer.
So be sure to put this sweet and salty holiday toffee on your must-make list. I top it with Maldon large flake sea salt, it really amps up the flavor.
You can see this toffee is loaded with bright dried cranberries, choose the best ingredients to have it result in the prettiest and most delicious candy.
Take a look at those delicious layers!
I’m a huge sweet and salty fan check out these other combinations here:
- Potato Chip Cookies
- Fig Jam Dip
- Maple Bacon Bourbon Chicken Legs
- Peanut Butter Stuffed Pretzels
- Luau Fried Rice
- Easy Peanut Butter Stuffed Cookies
- Maple Walnut Cupcakes
- Polynesian Meatballs
- Maple Bacon Buttermilk Cupcakes
Do I have to salt this recipe?
No, you do not have to add salt on top of the toffee. As I mentioned I like salty-sweet recipes, with balanced flavors. If you are someone who prefers everything on the sweet side you can use unsalted butter and not add salt on top.
If you prefer balanced salty and sweet and are using unsalted butter, add a pinch of salt to the toffee and mix well.
Sweet and salty holiday toffee… things just keep getting better and better. I’m all about salty-sweet recipes. I really only like caramel… when it’s salted. You can find me putting. a pinch of coarse Kosher salt on my chocolate ice cream, I adore putting Thai Peanut Sauce on vanilla ice cream the flavor profile when you combine opposing flavors is incredible! I even like a pinch of salt on my oatmeal with peanut butter and jam.
Rosemary Cranberry Toffee
- 1 cup 2 sticks butter (I use salted, unsalted works well too)
- 1 cup plus 2 tablespoons granulated sugar
- 6-8 oz chocolate I use Ghirardelli 60% cacao semi-sweet chocolate (chopped chocolate works too_
- 3-8 " sprigs of fresh rosemary not dried pulled off stems about 1/4 cup packed.
- 1 cup dried cranberries be sure they are fresh and plump for the best flavor
- 1 tablespoons flakey salt Maldon flake sea salt (do not use table salt)
- This small batch recipe will fit into a 9x13" rolled-edge baking sheet. If you pour it onto a larger baking sheet you can use parchment paper if desired. Toffee comes off of my baking sheet without any prep, but I like to add that info if you use your baking sheets for more than baking and if they have burned on items that the flavor may transfer to the toffee (you won't want that)
- Be sure all items are ready, making candy goes quickly.
- In a thick bottom 2-3 qt pot bring butter and sugar to a boil.
- Stir the mixture so it doesn't burn in one spot and bring to 285°
- If you don't have a thermometer, it should be a medium golden brown color similar to a paper bag.
- Remove from heat.
- Pour onto the 9x13 baking sheet.
- Spread with an offset spatula evenly.
- Add on the chocolate and wait a minute or two,. then spread the chocolate evenly over the toffee.
- place the rosemary pieces evenly over the chocolate.
- Next add the dried cranberries, pressing them gently into the chocolate so they won't fall off later.
- Wait just another minute or two.
- Then sprinkle on the flakey sea salt (so it doesn't all melt by the heat of the chocolate too much)
1 lb (4 sticks butter) salted or unsalted (I use salted)
2 1/4 cups granulated sugar
2 cups (12oz) chocolate chips
6- 8" sprigs fresh rosemary sprigs
2 cups dried cranberries
2 tablespoons Maldon flakey sea salt
follow the same instructions