Mixed-Nut Spiced Toffee

• 1 1/4 cups (2 1/2 sticks) unsalted butter
• 1 cup 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

1. Butter small rimmed baking sheet.
2. Melt butter in heavy medium saucepan over low heat.
3. Add next 6 ingredients; stir until sugars dissolve.
4. Attach clip-on candy thermometer to pan.
5. Increase heat to medium; boil until thermometer registers 290F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
6. Remove pan from heat.
7. Mix in 1 1/2 cups nuts.
8. Immediately pour candy onto sheet.
9. Spread toffee to 1/4-inch thickness.
10. Immediately sprinkle chocolate atop toffee.
11. Let stand 1 minute.
12. Using back of spoon, spread chocolate over toffee.
13. Sprinkle with 1/2 cup nuts.
14. Chill 1 hour.
15. Break toffee into pieces.
16. (Can be made 2 weeks ahead.
17. Chill in airtight container.
18. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

butter, sugar, golden brown sugar, water, mildflavored, salt, ground allspice, nuts, bittersweet

Taken from www.epicurious.com/recipes/food/views/mixed-nut-spiced-toffee-107519 (may not work)