Recipe Instructions:
1 1/4 cups sugar
1/2 cup maple syrup
1 tablespoon baking soda
1 1/2 teaspoons flaky sea salt
Line a rimmed baking sheet with a Silpat mat or greased parchment.
In a medium, heavy saucepan, combine the sugar, maple syrup, and 1/4 cup cold water. Heat over medium-high heat, stirring, just until the sugar dissolves. After this point, do not stir—you can swirl the pot occasionally if you'd like. Let the mixture come to a boil and cook until a candy or instant-read thermometer registers nearly 300°F and is a dark amber color (this should take 5 to 7 minutes).
Working quickly, remove the pot from the heat and thoroughly whisk in the baking soda just to combine. Immediately pour the mixture onto the prepared sheet, using a heatproof spatula to scrape it from the pot. It will be tempting, but do not smooth the mixture—you'll get rid of all those air bubbles!
Quickly sprinkle the surface of the candy with the salt. Set the baking sheet in a cool, dry place and let the candy cool. When it's hard, break it apart into uneven chunks with your fingers. Note: You can dip the candy pieces in melted semisweet chocolate and let them cool again for an even richer treat.
