1 1/2 cups salted mixed nuts, finely chopped, divided
1 1/2 cups unsalted butter, cut up
6 tablespoons water
1/4 cup light corn syrup
1/8 plus 1 teaspoon coarse sea salt, divided
1 3/4 cups sugar
3 tablespoons finely minced fresh ginger

1. Spray18x12-inch rimmed baking sheet with cooking spray; line with parchment paper. Spread 1 cup of the nuts over parchment to within 2 inches of the sides.

2. Cook butter, water, corn syrup and 1/8 teaspoon of the salt heavy large pot or saucepan over medium heat until butter melts and mixture comes to a boil. Pour in sugar in a steady stream, stirring constantly. Stir in ginger. Bring to a boil; attach candy thermometer to side of pot.

3. Boil steadily, stirring slowly (do not stir vigorously) occasionally until temperature reaches 275ºF. Continue cooking slowly over medium to medium-low heat until temperatures reaches 300ºF., stirring occasionally. Turn off heat, remove thermometer.

4. Immediately pour mixture over nuts on baking sheet. (Do not scrape bottom of pan.) Spread with silicone spatula into rough rectangular shape; sprinkle with remaining 1 teaspoon salt and 1/2 cup nuts. Cool at room temperature or, to speed cooling, refrigerate 20 to 30 minutes or until cool. Break into pieces. Store in an airtight container.

About 80 pieces of toffee

VARIATION
Chocolate-Covered Toffee: Sprinkle warm toffee with 1 cup chocolate chips; let stand 1 minute or until chips are melted. Spread chocolate with spatula; sprinkle with remaining 1 teaspoon salt and 1/2 cup nuts.