Pecan-Molasses Toffee

1¼ c (315 g) unsalted butter melt dissolve cook stir sprinkle smooth sprinkle refrigerate break
1 c (250 g) granulated sugar  
¼ c firmly packed golden brown sugar
¼ c water
1 T dark molasses
1 c (4 oz/125 g) very coarsely chopped pecans  
½ t ground cinnamon
6 oz (185 g) bittersweet or semisweet chocolate, finely chopped  
½ c (2 oz/ 60 g) medium-fine chopped pecans  
  1. Butter a small baking sheet.
  2. In a heavy 2½-qt saucepan over low heat, melt the butter.
  3. Add the granulated sugar, brown sugar, water, and molasses and stir until the sugar dissolves.
  4. Raise the heat to medium and clip a candy thermometer onto the side of the pan. Cook, stirring slowly but constantly, until the thermometer registers 290°F (143°C), about 15 minutes.
  5. Remove from the heat. Stir in the coarsely chopped pecans and the cinnamon.
  6. Immediately pour the mixture all at once onto the prepared sheet; do not scrape the residue from the pan bottom.
  7. Let stand for 1 minute.
  8. Sprinkle the chocolate over the toffee. Let stand for 1 minute to soften.
  9. Then, using the back of a metal spoon, spread the chocolate over the toffee until melted.
  10. Sprinkle with the medium-fine chopped pecans.
  11. Refrigerate uncovered until the candy is firm, about 2 hours.
  12. Break into 2-inch pieces. Store in an airtight container in the refrigerator for up to 3 weeks.

Makes about 1½ lb

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd