Name: White Chocolate Toffee
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 25 to 30 pieces of toffee
Ingredients: 1/2 pound (2 sticks) unsalted butter, plus extra for greasing the pan; 1 cup sugar; 1 1/2 teaspoons pure vanilla extract; 1 teaspoon kosher salt; 12 ounces good white chocolate, such as Callebaut, 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 (3 ounces); 1/2 cup dried cranberries; Fleur de sel

Directions

Generously grease a 9-by-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 (10- to 11-inch) pot or Dutch oven, such as Le Creuset. 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. (Be careful, it will be extremely hot!) 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.
Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook’s Note). 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 temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.

Cook’s Note

To melt chocolate, chop it and place it in a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the bowl. Remove from the heat before the chocolate melts completely and stir, allowing the residual heat to finish melting the chocolate.