This is a fun variation on your standard almond toffee. The recipe is unique because it uses a mixture of nuts and adds a little bit of spice and molasses. I used a combination of pecans, almonds and cashews. Pistachios also work well. As written, the recipe makes enough toffee to serve about 4-6 people (one or two pieces each). If you double it, the toffee should fill a 12 x 17 inch pan.
Spiced mixed nut toffee
1 and 1/4 sticks unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons of water
1 and 1/2 teaspoons molasses
1/4 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1 cup of coarsely chopped toasted mixed nuts (I used cashews, almonds and pecans)
3 ounces of bittersweet or semisweet chocolate, coarsely chopped
butter or cooking spray for pan
Line a 12 x 17 inch or half sheet pan with foil. Grease the foil with butter or cooking spray.
Melt butter in a heavy saucepan over low heat. Add next 7 ingredients, stir until sugars dissolve. Clip a candy thermometer to the pan and increase the heat to medium; boil until thermometer registers 290 degrees F, stirring slowly but constantly and scraping the bottom of the pan with a wooden spatula. This takes about 20 minutes.
Once the mixture has reached the correct temperature, remove the pan from the heat. Stir in the nuts. Immediately pour the toffee onto the greased pan. Spread the toffee to 1/4 inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute.
Using the back of a spoon, spread the chocolate over the toffee. Cool completely and break toffee into pieces.