Categories: Desserts
Ingredients
- 1/2 lb. (2 sticks) unsalted butter, plus extra for greasing the pan
- 1 cup sugar
- 1 1/2 tsp pure vanilla extract
- 1 tsp kosher salt
- 12 oz. good white chocolate, roughly chopped
- 1/2 cup salted, roasted cashews
- 1/2 cup shelled, salted, roasted pistachios
- 1/2 cup crystallized ginger (not in syrup), 1/4-inch diced
- 1/2 cup dried cranberries
- Fleur de sel
Directions
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Generously grease a 9×12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium pot or Dutch oven. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
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Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water. Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they’re evenly distributed. Sprinkle with fleur de sel and set aside at room temp for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temp.