1/4 cup finely chopped almonds
1/4 cup sugar
1 tablespoon butter
8 ounce pkg. mascarpone cheese, softened
2 tablespoons orange juice
1/3 cup dried cranberries

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.

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. 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.

Source: The Best Appetizers