This recipe makes enough toffee for one of the toppings. If making both, cook the toffee in single batches and replace the cardamom with 1⁄4 teaspoon ground allspice to go with the hazelnut and apricots.
2 tablespoons water
115 grams butter, diced
1⁄2 teaspoon sea salt
1⁄2 cup granulated sugar
3⁄4 cup packed brown sugar
1⁄4 teaspoon ground cardamom or cinnamon
1⁄4 teaspoon baking soda
1 teaspoon vanilla extract
3⁄4 cup chopped white chocolate
1⁄2 cup chopped pistachios
1⁄2 cup dried cranberries
Lightly oil a small, lipped metal baking tray, about 20 cm square, with vegetable oil.
Put the water, butter, salt, both sugars and the spice in a heavy-based saucepan and cook, stirring as little as possible, until it registers 140 ̊C on a sugar thermometer.
Remove from the heat and using a wooden spoon, stir in the baking soda and vanilla. It will bubble up a little.
Pour the mixture into the tray and tilt to form an even layer. Leave for 2 minutes to firm up a little then scatter over the chocolate. Leave for 1 minute then scatter over the combined pistachios and cranberries and gently push into the melted chocolate. Allow to cool completely before removing from the tin. Break or cut into pieces and store in an airtight container, placing between sheets of baking paper to prevent them sticking together, for 8-10 days.
Cook's tip: Delicious, buttery toffee is easy to make successfully if you have a sugar thermometer. Available from good kitchenware shops, they are invaluable when cooking sweets and jams, and for deep frying. Look for one that clips onto the side of the pan.