White chocolate toffee

Ingredients:

• 220g unsalted butter, plus extra for greasing the pan
• 1 cup of sugar
• 1.5 tsp vanilla extract
• 1 teaspoon coarse salt
• 340 g of high-quality white chocolate, coarsely chopped
• 0.5 cup salted roasted cashews
• 0.5 cup shelled, salted, roasted pistachios
• 0.5 cups candied ginger (not in syrup), 0.5 cm in size (85 g)
• 0.5 cups dried cranberries
• Fleur-de-sel

Preparation:

1. Generously grease a 22x30cm (8x12") metal cake pan with butter, making sure to coat all corners and sides. In a medium saucepan (25-27cm) or cauldron, combine the butter, sugar, vanilla extract, and coarse salt. Heat over medium heat, stirring occasionally, until the butter melts.
2. Continue cooking for 8-10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden brown. Continue cooking, stirring constantly, until the mixture turns a rich caramel color. Be careful, it will be very hot! Immediately pour the mixture into the prepared pan, tilting the pan to distribute the caramel evenly.
3. Set aside to cool for 5 minutes, then use a small knife to make slits to cut into pieces. Let the toffee cool for 5 minutes, then cut again along the same lines.
4. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Note). Pour the chocolate over the toffee, spreading it evenly with a spatula.
5. Immediately sprinkle with cashews, pistachios, candied ginger, and cranberries, distributing them evenly. Sprinkle with fleur de sel and let sit at room temperature for at least 2 hours to allow the chocolate to set completely.
6. Break into pieces along the marked lines and serve the toffee at room temperature.
   
   Note
   
   To melt the chocolate, chop it and place it in a heatproof bowl set over a pan of simmering water (the water shouldn't touch the bowl). Remove from the heat before the chocolate is completely melted and stir until all the chocolate has melted.