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 begins 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!).
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.
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