Ingredients:

  • 1 cup pure maple syrup
  • 1 cup packed light brown sugar
  • 4 tbsp unsalted butter
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking soda
  • 1 cup dried mulberries
  • 1 cup toasted pecans

Instructions:

  1. Line a large baking sheet with a silicone mat or parchment paper and lightly grease the surface with butter or oil.
  2. Combine maple syrup, brown sugar, butter, and salt in a heavy-bottomed saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves.
  3. Increase heat slightly and stop stirring to prevent crystallization. Monitor with a digital candy thermometer until the mixture reaches exactly 300°F (149°C).
  4. Remove the pan from heat immediately. Quickly whisk in the baking soda until the mixture foams, then rapidly fold in the dried mulberries and toasted pecans.
  5. Pour the molten mixture onto the prepared baking sheet and spread to 1/4 inch thickness using a spatula. Let cool completely at room temperature for at least 60 minutes before breaking.