|1¼ c (315 g) unsalted butter
|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
|½ c (2 oz/ 60 g) medium-fine chopped pecans
- Butter a small baking sheet.
- In a heavy 2½-qt saucepan over low heat, melt the butter.
- Add the granulated sugar, brown sugar, water, and molasses and
stir until the sugar dissolves.
- 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.
- Remove from the heat. Stir in the coarsely chopped pecans and the
- Immediately pour the mixture all at once onto the prepared sheet;
do not scrape the residue from the pan bottom.
- Let stand for 1 minute.
- Sprinkle the chocolate over the toffee. Let stand for 1 minute to
- Then, using the back of a metal spoon, spread the chocolate over
the toffee until melted.
- Sprinkle with the medium-fine chopped pecans.
- Refrigerate uncovered until the candy is firm, about 2 hours.
- 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