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)