INSTRUCTIONS
Line an 8×8 inch baking tray with parchment paper. Put it aside.
In a large saucepan, over low heat, melt the butter. Add the evaporated milk, the two sugars and a teaspoon of salt. Stir until combined.
Increase the heat to medium and bring the mixture to a boil. Do not stir once it has reached boiling point. Leave on the heat until the mixture registers 234°F-237°F on a caramel thermometer.
Remove from heat and cool until the candy thermometer reads 110°F. Again, do not stir.
When the mixture is close to 110°F, toast the nuts and soften the white chocolate. Set aside.
In a small skillet over medium heat, add the oil, chopped nuts and a teaspoon of salt. Cook for 3-5 minutes, stirring frequently, until fragrant. Remove from heat.
In a microwave bowl, heat the chocolate at 15 second intervals until smooth and creamy.
Once the mixture reaches 110°F, add the melted white chocolate, marshmallow fluff, maple extract and 1/2 cup of the toasted nuts.
Pour into the lined pan and cover with the remaining roasted nuts.
Allow the candy to cool in the pan for a minimum of 2-3 hours at room temperature, or until firm. Remove from the pan with parchment paper. Cut and serve.