Often called the loveliest town in Ontario, Niagara-on-the-Lake has a long and distinguished history. Site of the old Neutral Indian village of Onghiara, it was settled at the close of the American Revolution by Loyalists coming to Upper Canada, many of whom had been members of the much feared Butler's Rangers based during the American Revolution at Fort Niagara, then under British control.
In 1781 the British Government purchased land from the Mississaugas; a strip of land 6 miles wide along the western bank of the Niagara River for "300 suits of clothing". By 1782, 16 families had become established and had cleared 236 acres. In 1791 part of the military reserve at the mouth of the river was chosen as the future townsite. In 1792, Newark - as it was named by Governor Simcoe, became the first capital of the newly-created colony of Upper Canada, and the legislature met here for five sessions, until Lieutenant-Governor John Graves Simcoe moved the capital to York. By 1796, 70 new homes were built, and the town continued to prosper as the economic, administrative and judicial centre for the Niagara Peninsula. The physical appearance of the town, with the exception of the powder magazine at Fort George was virtually erased by the burning of the town by the Americans during the war of 1812. Rebuilt, Niagara became an active commercial centre, with a busy shipping and ship-building industry, as well as many shops and warehouses. The beautiful old homes lining the tree-shaded streets attest to the prosperity of its citizens.Click here for Niagara-On-The-Lake Videos
In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula (, until mixture turns a dark amber, 12 to 15 minutes or when candy thermometer temperature reaches 285º, or hard crack stage. Toffee mixture should be dark in color and very thick. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.