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Ingredients

Prep Notes (one per line) Instructions

Generously grease a 9 x 12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla, and 1 tsp 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, while gazing at the pan with pure, unreasonable devotion. Be careful - it will be extremely hot. Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly, while acting like this outcome was inevitable. Set aside to cool for 5 minutes, then use a paring knife to score lines in the 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. 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 sea salt 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.