Butter a small baking sheet. In a heavy 2.5 quart / 2.5 L saucepan over low heat, melt butter. Add the granulated sugar, brown sugar, water and molasses and stir until the sugar dissolves. Raise heat to medium and clip a candy thermometer onto the side of the pan. Cook, stirring slowly but constantly, until thermometer registers 290F/143C, about 15 minutes.

Remove from heat (not immediately after it reaches 290F/143C, or else the toffee will end up crumbly). Stir in the cup of coarsley chopped pecans and the cinnamon. Immediately pour the mixture all at once onto the prepared sheet; do not scrape the residue from the bottom of the pan. Let stand for 1 minute. Sprinkle the chocolate over the the toffee. Let stand for 1 minute to soften. Then, using the back of a metal spoon, spread the chocolate over the toffee until melted. Sprinkle with 1/2 cup fine chopped pecans. Refrigerate uncovered until the candy is firm, about 2 hours.

Break into 2 inch / 5 cm pieces. Store in an airtight container in the refriegator for up to 3 weeks.

Makes about 1 1/2 lb / 700 g.

Enjoy! This is the best candy recipe for chocolate lovers and toffee lovers alike!