Mixed-Nut Spiced Toffee

Source: Bon Appetit - December 2002

Makes about 2 pounds.

1 1/4 cups (2 1/2 sticks) unsalted butter
1 cup granulated sugar
1/2 cup packed golden brown sugar
1/3 cup water
1 tablespoon mild-flavored (light) molasses
1/2 teaspoon salt
1/4 teaspoon ground allspice
2 cups coarsely chopped toasted mixed nuts (such as
    cashews, almonds and pistachios)
5 ounces bittersweet (not unsweetened) or semisweet
    chocolate, coarsely chopped

Butter small rimmed baking sheet.

Melt butter in heavy medium saucepan over low heat. Add next 6 ingredients; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290 degrees F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.

Remove pan from heat. Mix in 1 1/2 cups nuts. Immediately pour candy onto 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 1/2 cup nuts. Chill 1 hour.

Break toffee into pieces.

NOTE: Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.