White Chocolate & Mixed Nut Toffee Brittle

1. Prepare the Pan

Grease a 9 × 12-inch metal cake pan with butter to ensure the toffee doesn't stick.

2. Combine Ingredients

In a medium pot or Dutch oven, combine the butter, sugar, vanilla, and kosher salt over medium heat. Stir occasionally until the butter melts and the mixture is well combined.

3. Cook the Mixture

Cook the mixture for 8 to 10 minutes, stirring frequently with a wooden spoon, until it reaches a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color.

4. Pour and Score Toffee

Once you achieve a deep caramel color, pour the toffee into your prepared pan, tilting the pan to spread it evenly. Let it sit for about 5 minutes. Then, using a paring knife, score the toffee into pieces. After another 5 minutes, retrace the lines with the knife.

5. Melt White Chocolate

Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Ensure the water doesn’t touch the bowl to avoid overheating the chocolate.

6. Spread Chocolate and Add Toppings

Once melted, pour the white chocolate over the toffee and spread it evenly with a spatula. While the chocolate is still warm, sprinkle the cashews, pistachios, crystallized ginger, dried cranberries, and a pinch of fleur de sel over the top, ensuring an even distribution.

7. Set and Break Toffee

Set the pan aside at room temperature for at least 2 hours, allowing the toffee to set completely. Once set, use a paring knife to break it into pieces along the scored lines.