(300 mL) unsalted butter
(250 mL) packed brown sugar
(25 mL) maple syrup
(1 mL) salt
(5 mL) vanilla
(175 mL) sliced blanched almonds
(125 mL) pine nuts
(125 mL) whole cashews
(25 mL) sesame seeds
pure milk chocolate moulding wafers
1. Preheat oven to 350°F (180°C). Line 17 x 11-inch (43 x 28-cm) rimmed baking sheet with foil; spray lightly with cooking spray. Arrange graham crackers on prepared baking sheet to cover sheet completely. Some graham crackers may need to be cut to ensure a tight fit.
2. In small saucepan, add butter, sugar, maple syrup and salt. Bring to boil over medium heat, stirring frequently, until candy thermometer reaches 220°F (110°C). Remove from heat; stir in vanilla, almonds, pine nuts and cashews.
3. Immediately pour toffee mixture all over graham crackers, spreading evenly with an offset spatula; sprinkle sesame seeds over top. Bake in centre of oven for 8 minutes or until golden. Using sharp knife, immediately score into 28 squares and top each square with 1 chocolate wafer. Let cool on sheet for 5 minutes; cut into individual squares and continue to let stand until ready to serve. Gems can be stored in a sealed tin for up to 5 days.