White chocolate toffee with pistachios and cherries

Ingredients:

• 4 cups large marshmallows (about 36)
• 2 tbsp. sugar
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• A pinch of coarse salt
• 3 cups white chocolate chips (about 500g)
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/3 cup dried cherries, coarsely chopped
• 1/3 cup shelled salted pistachios, coarsely chopped

Preparation:

1. Line a 22x32 cm pan with foil.
2. In a medium saucepan, combine marshmallows, sugar, cream, butter, and salt. Place over medium heat and cook, stirring constantly, until marshmallows are melted and sugar is dissolved.
3. Remove the pan from the heat, add the white chocolate, vanilla and almond extracts and stir until the chocolate is completely melted.
4. Pour the mixture into the prepared pan and sprinkle with dried cherries and pistachios. Lightly press the topping into the toffee.
5. Let cool to room temperature, then cover with plastic wrap and refrigerate for 1 hour. Cut the toffee into 2.5 cm squares.