Pecan Molasses Toffee
1 1/4 cups unsalted butter
1 cup sugar
1/4 cup brown sugar
1/4 cup water
2 tablespoons dark molasses
1 cup very coarse chopped pecans + 1/2 cup medium -- chopped pecans
1/2 teaspoon ground cinnamon
6 ounces semisweet chocolate, fine chopped
Butter a small baking sheet. In heavy 2 1/2 quart saucepan over low
heat, melt butter. Add sugars, water and molasses, stir til sugar
dissolves. Raise heat to medium and clip candy thermometer onto side
of pan. Cook, stirring slowly but constantly til thermometer
registers 290ºF, about 15 minutes. Remove from heat. Stir in 1 c.
coarse chopped pecans and cinnamon.
Immediately pour mix all at once onto prepared sheet. Let stand for
1 minutes Sprinkle chocolate over toffee. Let stand 1 minutes to
soften. then use back of metal spoon and spread chocolate til melted
Sprinkle with the 1/2 c. medium fine chopped pecans. Refrigerate
uncovered til candy firm about 2 hrs. Break into 2" pieces. Store
airtight in fridge up to 3 weeks.