Ingredients Jump to Instructions ↓

  1. 1 cup granulated sugar

  2. 1 cup packed brown sugar

  3. 1 cup butter

  4. 1/4 cup water

  5. 1 1/2 tablespoons molasses

  6. 1/4 teaspoon ground cinnamon

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon maple extract

  9. 2 1/2 cups milk chocolate morsels - divided use

  10. 2 cups toasted pecans or walnuts, chopped - divided use

Instructions Jump to Ingredients ↑

  1. Combine sugar, brown sugar, butter, water, molasses and cinnamon in a large saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes. Wash down sugar crystals from side of pan. Uncover and cook to hard crack stage at 300 °F (150 °C). Remove from heat and stir in vanilla and maple extract. Pour into 15 x 10 x 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan (Tip: slightly warm the pan in oven first and candy mixture will spread easier.). Sprinkle 1 1/4 cups chocolate morsels over hot toffee. Let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans or walnuts and let stand until set. Place remaining 1 1/4 cups chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Remove from heat. Run a knife around the edge of toffee in jelly roll pan. Carefully invert toffee onto waxed paper lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans. Let stand until set. Break into pieces.


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