1. In a medium pot, pour water first, then sugar and corn syrup in and bring to a boil. Sugar should reach the hard crack stage* or approximately 300° with a candy thermometer.
2. Carefully pour in molasses, butter, nut/seed/fruit mixture and cinnamon/spice. Stir until incorporated.
3. Let mixture come back up to 300° and pour out onto a parchment lined or buttered baking sheet that has been warmed in the oven. Spread into a thin layer and sprinkle with coarse salt. Let cool and harden.
4. Break into desired pieces. Package for a sweet gift or enjoy yourself and with friend or guests!

  *Hard crack stage is when the syrup in its cooked stage is brittle and cracks. You can test this without a thermometer by dropping a small amount of syrup in a bowl of very cold water. The syrup will fall to the bottom of the bowl and it should be hard and when broken and crack/snap or thread and not be at all pliable.