Description
Ina Garten’s white chocolate toffee combines rich buttery layers with sweet crunch, creating an irresistible dessert. Smooth white chocolate and golden toffee bits blend perfectly, inviting you to savor each delectable bite of this elegant confection.
Ingredients
Scale
Chocolate and Nuts:
- 12 ounces white chocolate (such as Callebaut), roughly chopped
- ½ cup salted, roasted cashews
- ½ cup shelled, salted, roasted pistachios
Base Ingredients:
- ½ pound (2 sticks) unsalted butter, plus extra for greasing the pan
- 1 cup sugar
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon kosher salt
Dried Fruits and Garnish:
- ½ cup crystallized ginger (not in syrup), ¼-inch diced (3 ounces)
- ½ cup dried cranberries
- Fleur de sel
Instructions
- Prepare the baking vessel by thoroughly coating a 23×30 centimeters (9×12-inch) metal pan with a generous layer of butter, ensuring complete coverage of sides and corners.
- Create the caramel foundation by combining 225 grams (½ pound) butter, 200 grams () sugar, 1½ teaspoons vanilla extract, and kosher salt in a medium-sized pot. Heat the mixture over medium temperature, stirring intermittently until butter liquefies. Continue cooking for 8-10 minutes, stirring consistently, watching the color transform from pale to rich golden caramel. Immediately transfer the molten caramel into the prepared pan, tilting to distribute evenly. Allow the mixture to settle for 5 minutes, then carefully score horizontal and vertical lines using a sharp knife.
- Melt the white chocolate using a double boiler method: Place 340 grams () of white chocolate in a heatproof bowl positioned over simmering water. Stir gently until the chocolate achieves a smooth, glossy consistency.
- Layer the toppings by pouring the melted white chocolate over the partially cooled caramel base. Use a spatula to spread the chocolate uniformly. Distribute 75 grams (½ cup) cashews, 75 grams (½ cup) pistachios, 85 grams (½ cup) crystallized ginger, and 75 grams (½ cup) dried cranberries across the surface. Finish by delicately sprinkling fleur de sel over the entire confection.
- Allow the toffee to set at ambient room temperature for a minimum of 2 hours, ensuring the chocolate completely solidifies. Once fully set, fracture the toffee along the pre-scored lines into irregular pieces, creating an artisanal-style treat ready for enjoyment.
Notes
- Precision matters with a candy thermometer to nail the perfect hard toffee consistency every single time.
- Prep work is your secret weapon for smooth toffee making, so chop nuts and measure ingredients before firing up the stove.
- Gentle chocolate melting prevents burning and ensures a silky smooth coating that beautifully complements the crunchy toffee base.
- Scoring warm toffee creates clean break lines, making it easier to crack into delightful bite-sized pieces later.
- Patience transforms your toffee from good to extraordinary by allowing complete cooling and hardening at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 50g)
- Calories: 250
- Sugar: 23g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 24g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 25mg