1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter
room temperature
plus more for pan
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup coarsely chopped toasted (see note on page 148) macadamia nuts (about 4 ounces)
1/4 cup plus 3 tablespoons packed light brown sugar
2 teaspoons pure maple syrup
1/4 cup finely chopped candied ginger
1/4 cup plus 1 1/2 teaspoons maple sugar
2 tablespoons light corn syrup
3 tablespoons heavy cream
Instructions
Preheat oven to 350F.
Butter an 8-inch square baking pan; line with parchment, allowing a 2-inch overhang on two sides.
Butter lining (not overhang).
Whisk together flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.
Put 1/2 cup butter and 1/4 cup brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.
Mix in flour mixture and 1 teaspoon maple syrup.
Press dough evenly into bottom of prepared dish.
Refrigerate 30 minutes.
Bake until set in center and pale golden, 22 to 25 minutes.
Transfer to a wire rack; let cool slightly.
Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan.
Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes.
Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, and the ginger, maple sugar, corn syrup, and cream.
Boil, stirring constantly, 2 minutes.
Spread over crust.
Let cool completely.
Run a knife around nonparchment sides; lift out of dish using overhang.
Cut into sixteen 2-inch squares.
Bars can be stored in an airtight container at room temperature up to 3 days.