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INSTRUCTIONS:
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For the pastry: Adjust rack in the center of oven; preheat oven to 350u00b0. Set nearby a 10 1/2 x 15 1/2 x 1-inch jelly-roll pan. In a food processor bowl fitted with the steel blade, pulse the flour, sugar and salt to blend. Cut butter into 1/4-inch slices, scatter over the flour mixture and pulse with short on/off bursts just until a crumbly mass forms (similar to streusel). Scatter the dough over the pan and with fingertips press it together evenly to form the crust. (No need to press it up sides of pan.) Bake for 16 to 18 minutes, until set and pale gold on top. Don't turn off the oven.
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For the topping: In a small bowl, toss together the almonds, pistachios, ginger, orange peel and cranberries and set aside.
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Pour the cream, honey, corn syrup and sugars into a 1 1/2-quart heavy saucepan. Stir to combine, then add the butter. Stir over medium-low heat until the butter melts. Increase the heat to medium, and stir constantly with a wooden spoon or a silicon spatula (heat resistant to 500u00b0) especially toward the end of cooking to prevent scorching. Cook just until the mixture reaches 235u00b0 (use a digital thermometer, if possible), about 8 to 10 minutes. The mixture will appear straw-colored. Remove from heat, and stir in nut-fruit mixture.
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Pour the thick, hot mixture on the partially baked pastry and spread it thinly. Bake for 7 minutes; then spread the now more liquid topping evenly over the pastry. Return to the oven and bake an additional 13 to 14 minutes, or until golden on top.
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Place the baking sheet on a wire rack to cool. When completely cool, cut 2-inch wide strips crosswise with a sharp-bladed knife to yield seven 2-by-10-inch strips. Cut across each strip diagonally in alternate directions to form triangular-shaped bars.
