January 7th, 2010
Recipe by Paula Bowman
Preheat oven to 350 F. Line a 9-inch square pan with foil and set aside.
Place nuts in a single layer on a sheet pan and roast in oven, shaking pan halfway through, until lightly toasted, about 6 minutes. Remove from oven and let cool completely.
Place chocolate in a heatproof bowl: set over a pot with 1-inch of barely simmering water. Stir until mostly melted and smooth and remove from heat. Pour chocolate into prepared pan and sprinkle with pistachios and cranberries. Tap pan to settle ingredients. Let cool 10 minutes and sprinkle fleur de sel over top. Chill briefly until chocolate is firm and no longer glossy. Remove from pan; cut or break into 2- to 3-inch pieces.