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1 1/4 cup (2½ sticks) unsalted butter
1 cup sugar
1/2 cup packed golden brown sugar
1/3 cup water
1 Tbsp mild-flavored (light) molasses
1/2 tsp salt
1/4 tsp ground allspice
2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds and pistachios), divided
5 ounces bittersweet or semisweet chocolate, coarsely chopped
Butter small rimmed baking sheet.
Melt butter in heavy medium saucepan over low heat. Add sugars, water, molasses, salt and allspice; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290° F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
Remove pan from heat. Mix in 1½ cups of the nuts. Immediately pour candy onto prepared baking sheet. Spread toffee to 1/4-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with remaining 1/2 cup nuts. Chill 1 hour.
Break toffee into pieces. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.
Makes about 2 pounds.
1 cup sugar
1/2 cup packed golden brown sugar
1/3 cup water
1 Tbsp mild-flavored (light) molasses
1/2 tsp salt
1/4 tsp ground allspice
2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds and pistachios), divided
5 ounces bittersweet or semisweet chocolate, coarsely chopped
Butter small rimmed baking sheet.
Melt butter in heavy medium saucepan over low heat. Add sugars, water, molasses, salt and allspice; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290° F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
Remove pan from heat. Mix in 1½ cups of the nuts. Immediately pour candy onto prepared baking sheet. Spread toffee to 1/4-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with remaining 1/2 cup nuts. Chill 1 hour.
Break toffee into pieces. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.
Makes about 2 pounds.
