Cranberry-Cashew Toffee Bark with White Chocolate

1. Prepare Pan

Start by greasing a 9 × 12-inch metal cake pan with extra butter, making sure to cover all sides and corners well. This will make it easier to remove the toffee later.

2. Make Toffee

In a medium pot or Dutch oven, combine the butter, sugar, vanilla, and kosher salt. Heat this mixture over medium heat, stirring occasionally until the butter melts and the sugar dissolves. As the mixture cooks, keep stirring frequently with a wooden spoon. After about 8 to 10 minutes, the toffee will turn a pale golden color. Continue cooking and stirring until it reaches a deep caramel color. This step is crucial because constant stirring ensures even caramelization, preventing the sugar from burning.

3. Pour Toffee

Once the toffee reaches the desired color, carefully pour it into the prepared pan. Tilt the pan to distribute the toffee evenly. Allow it to cool for 5 minutes, then score lines into the toffee with a knife. After another 5 minutes, retrace those lines to make breaking the toffee easier later.

4. Melt White Chocolate

Next, melt the white chocolate. Place the chopped chocolate in a heatproof bowl and set it over a pan of simmering water. Make sure the water doesn’t touch the bowl. Stir occasionally until the chocolate is almost melted, then remove it from the heat and continue stirring until it’s completely smooth. Pour the melted white chocolate over the cooled toffee and spread it evenly with a spatula.

5. Add Toppings

Immediately sprinkle the cashews, pistachios, crystallized ginger, and dried cranberries over the white chocolate, distributing them evenly. Finish with a light sprinkle of fleur de sel.

6. Set and Serve

Set the pan aside for at least 2 hours to allow the chocolate to set completely. Once everything is firm, break the toffee bark into pieces along the scored lines and serve. Enjoy your delicious Cranberry-Cashew Toffee Bark with White Chocolate!