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1
Preheat oven to 350F.
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2
Butter an 8-inch square baking pan; line with parchment, allowing a 2-inch overhang on two sides.
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3
Butter lining (not overhang).
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4
Whisk together flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.
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5
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.
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6
Mix in flour mixture and 1 teaspoon maple syrup.
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7
Press dough evenly into bottom of prepared dish.
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8
Refrigerate 30 minutes.
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9
Bake until set in center and pale golden, 22 to 25 minutes.
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10
Transfer to a wire rack; let cool slightly.
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11
Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan.
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12
Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes.
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13
Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, and the ginger, maple sugar, corn syrup, and cream.
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14
Boil, stirring constantly, 2 minutes.
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15
Spread over crust.
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16
Let cool completely.
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17
Run a knife around nonparchment sides; lift out of dish using overhang.
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18
Cut into sixteen 2-inch squares.
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19
Bars can be stored in an airtight container at room temperature up to 3 days.
